Small aubergines roasted until they wrinkle, tempeh browned in the pan and tricolour quinoa, finished with a COCO by Angela sauce with lemon and chives.
Ingredients
- 150 g of natural fermented coconut
- 150 g of tricolour quinoa
- 200 g of tempeh
- 4 small aubergines (or 1 large one, cut into wedges)
- 1 carrot, julienned
- 5 radishes, thinly sliced
- 1 ripe tomato
- 2 tablespoons of soy sauce
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 lemon
- Fresh coriander
- Chives
- Olive oil, salt and pepper
Method
- Preheat the oven to 200 °C. Cut a slit lengthways in each aubergine, rub with oil and salt and roast for 25–30 minutes, until wrinkled and tender inside.
- Rinse the quinoa under the tap and cook it in twice its volume of salted water for 15 minutes. Drain and leave to rest, covered, for 5 minutes.
- Cut the tempeh into finger-wide strips. Brown them in a frying pan with oil, 3 minutes per side, then pour over the soy sauce off the heat.
- Mix the turmeric and cumin with two tablespoons of oil and the juice of half the lemon: that's the yellow sauce.
- Dice the tomato and dress it with chopped coriander, salt and a few drops of lemon.
- Whisk COCO by Angela with the rest of the lemon juice, salt and pepper until you have a pourable sauce.
- Spread the quinoa over the base of the plate and arrange the tempeh, aubergines, carrot, radishes and tomato on top. Drizzle with both sauces and finish with chopped chives.
Time: 45 minutes · Serves 2
You might also like our salad with coconut dressing. Find COCO by Angela at your nearest shop.