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Autumn Salad

Preparation time: 40min

Recipe = vegan

Ingredients (4 pers) 2 pieces of tempeh, 300 g buckwheat, 600 g butternut squash (with skin on but seeds removed) 6 sprigs of sage (roughly chopped), 1 leek, 120 g black kale (centre stem removed), 1 red chioggia beet (75 g), ¼ to ½ pomegranate, olive oil, pepper and sea salt

For the tempeh marinade: 6 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 4 tablespoons oil, 2 tablespoons maple syrup, 6 sprigs of sage (roughly chopped)

For the dressing: 6 tablespoons olive oil, 4 tablespoons balsamic vinegar, pepper and sea salt

Usage Cook the buckwheat as directed on the packet. Preheat the oven to 200°C.

Cover a baking tray with baking paper. Slice the tempeh. Mix the marinade ingredients in a bowl and add the tempeh.

In the meantime, cut the unpeeled butternut squash into 2 cm cubes. Mix with the oil, pepper, salt and 6 sprigs of sage. Lay the tempeh on one half the baking tray and the butternut squash on the other. Place in the oven and bake for about 15 to 20 minutes or until both are crisp and golden brown.

Cut the leek into strips, or slices, and fry in a non-stick pan with a little olive oil, pepper and salt, until almost done. Chop or tear the black kale into bite-sized pieces. Add the kale to the fried leek and fry a little longer. In the meantime, prepare the dressing by mixing the balsamic vinegar, oil, salt and pepper in a bowl.

Once the vegetables are cooked add the cooked buckwheat and a few spoonfuls of the dressing to the pan. Season with salt and pepper.

Serve the warm buckwheat salad with the squash, the smoked lupeh, some pomegranate seeds and a few thin slices of chioggia beet.

Serve the dressing in a bowl on the side.


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