Colourful seasonal salad with crispy fried curry tempeh and sprouted buckwheath with fruity mango sauce
- 350gmango, from a jar
- 1 teaspoon white wine vinegar
- 2 tablespoons agave syrup
- 1 orange
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoonsPURYA! Organic RAW Pumpkin Seed OI
- 1 teaspoon sea salt
½ teaspoon ground pepper
- 1 Orange
- 1 EL körniger Dijonsenf
- 1 EL Weißweinessig
- 3 EL PURYA! Bio RAW Kürbiskernöl
- 1 TL Meersalz
- ½ TL Pfeffer schwarz gemahlen
- 20 ml canola oil
- 2 teaspoons curry
- 30 ml soy sauce
- 1 teaspoon agave syrup
For the mango sauce, puree the mangos with the liquid from the jar. Add the white wine vinegar and the agave syrup. Place in a small sauce pan and reduce to half. Set aside.
Quarter the red cabbage, remove the core and slice. Quarter the iceberg lettuce, remove the core and tear into bite-sized pieces. Wash and peel the carrot and cucumber and cut into thin strips. Wash and drain the bean sprouts.
Juice the orange. Combine the orange juice with the Dijon mustard, white wine vinegar, pumpkin seed oil and whisk until smooth. Add salt and pepper to taste. Pour the dressing over the red cabbage, iceberg lettuce, carrots, cucumbers, cherry tomatoes and bean sprouts, toss and set aside.
Heat the canola oil in a frying pan, halve the tempeh and cut into 2 cm cubes. Fry on all sides until crispy, add curry, soy sauce and agave syrup and combine well.
Place the salad in the middle of a plate, top with the sprouted buckwheat and bean sprouts. Top with the tempeh and drizzle with the mango sauce. Garnish with the rosemary. Serve.
Place the dressing ingredients in a jar and shake vigorously. Salad can be taken to university, work, etc., keep the salad crunchy longer by adding the dressing when you’re ready to eat!
Preparation time: 25 minutes