BBQ Tempeh Salad

Ingredients

2 cups leafy greens (baby lettuces used)

4 ounces tempeh, sliced

2 Tbsp BBQ sauce (bottled or homemade) - smoky-sweet flavor

1/2 small sweet onion, diced

1/2 avocado, diced

1/4 cup sprouts – alfalfa work well

½ cup cubed mango

1 cup baked or grilled, cubed sweet potato

1 cup baked aubergine

How

Pre-heat oven to 180C. Peel and cube sweet potato. Cube aubergine. Rub olive oil into both and place on baking tray. Bake for 20 mins. Pour bbq sauce onto tempeh and allow to marinate

Meanwhile, prepare avocado – slice or cube, cube your ripe mango and dice your onion place all ingredients in a salad bowl.

Remove the aubergine and sweet potato from oven and let cool but nice to add to salad when still warm.

Now place tempeh on top of salad and finally dress with alfalfa. Optional to drizzle extra virgin olive oil.   

Orange Almond Olive Oil and Spelt Cake

Orange, Almond, and Olive Oil Spelt Cake

Ingredients:

4 medium oranges

1 lemon

150g spelt flour

2.5 tsp baking powder

4 eggs at room temperature

1/2 teaspoon salt

1350g golden caster sugar

200g whole almonds, toasted and finely chopped

2150ml olive oil

Greek yoghurt

How

Preheat oven to 160C, gas mark 3

Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes. Drain and let cool

Spread almonds on baking tray in oven and toast12-15 mins

Now cut the lemon and orange in half and throw out the pulp and seeds.

Put the citrus into a food processor/blender and chop it up finely, then set aside.

Grease and line 23cm springform cake tin

In a saucepan, heat 100g of the sugar with50ml water on high heat stiring until dissolved. Cut 2 oranges into 0.5cm slices, disgard any pips and place into syrup. Cover and simmer 15 mins until soft. Set aside.

When cooled, layer oranges on base of cake tine.

Now place the chopped almonds tand citrus pulp into large bowl

Sift in flour and baking powder. Add salt, rest of sugar, beaten eggs and olive oil. Gently fold the mixture to a smooth texture

Pour into cake tin and bake in oven 50-55 mins until center of cake is set (skewer comes out clean.)

Let cool in tin 10 mins then place on wire rack,

Add zest and juice of the 4th orange to the previously made syrup. Bring to boil on high heat for 4-6 mins.

Turn the cake upside down and glaze with syrup. Optional to sprinkle with almonds

Serve with greek yoghurt