Sweet and sticky salad with carrot, pear and tempeh crumble

45min Used products: Smoked TempehSmoked Lupeh

FOR THE DRESSING: 4 tbsps olive oil, 2 tbsps sesame seeds, 1 to 2 tbsps mustard, 2 tsps balsamic vinegar, salt and pepper, 170 g smoked tempeh (or smoked lupeh), mild paprika powder, 2 large carrots (300 g), unpeeled and shredded, 1 large pear (200 g), unpeeled and cut into fingers, 1 handful of dates (75 g), de-stoned and roughly chopped, 2 handfuls of (hazel) nuts (60 g), roughly chopped, 1 large Belgian endive (150 g), cut into semicircles, 2 large handfuls of lamb's lettuce (40 g)


-       Heat the oven to 180 °C. Place a sheet of baking paper over a baking tray.

-       Start by mixing together all the ingredients for the dressing. Season with salt and pepper.

-       Crumble the tempé with a fork and mix with 3 tablespoons of the dressing and a little paprika powder. Spread this mixture over half of the baking tray. Season with salt and pepper.

-       Mix the shredded carrot in a little olive oil, salt and pepper. Place this on the baking tray beside the tempé and bake in the preheated oven for 15 minutes, or until the carrot is cooked al dente.

-       Remove the baking tray from the oven. Stir the tempé and keep to the side so it retains its crunch. Spread the pear, the dates, the nuts and the endive over the carrots. Season with salt and pepper and return the baking tray to the preheated oven, for 5 to 10 minutes, until the pear softens.

-       Mix the lamb's lettuce with some salad leaves. Serve the dressing in a side bowl. 

Recipe: FoodLove (Stefanie Baert), book: Ready, Set, Go!

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