Summer Salad with Cumin Coriander Air-Fried Tempeh and Wheat Berries
What’s in this salad? A base of baby spinach and spring greens topped with golden heirloom tomato, avocado, nectarine, fluffy wheat berries, crushed pistachios, mini sweet bell peppers, cumin and coriander air fried tempeh and purple basil all drizzled with balsamic dressing. 😋
❇️ FOR THE TEMPEH ⤵️
🔹1 8oz (227g) block tempeh, sliced
🔹¼ cup olive oil
🔹Juice of 1 lemon
🔹1 tsp cumin seeds (or ½ tsp ground cumin)
🔹1 tsp coriander seeds (or ½ tsp ground coriander)
🔹½ tsp hyssop (or dried thyme)
🔹Pinch cayenne (optional)
🔹1 tsp sea salt
❇️ METHOD ⤵️
🔹If using whole seeds (recommended) then start by heating a small skillet then lightly toasting the cumin and coriander seeds until slightly deeper in color and fragrant, ~1 min.
🔹Grind the toasted seeds using a mortar and pestle or pulse in a food processor.
🔹In a container with an air tight lid whisk together the ground seeds with the rest of the ingredients aside from the tempeh until well incorporated. Add the tempeh and gently stir until all pieces are well coated in the marinade. Cover and refrigerate at least 30 mins.
🔹Place the tempeh the basket of an air fryer, drizzle with leftover marinade and air fry at 350°F until golden and crispy, ~10-12 mins. Enjoy!
❇️ FOR THE WHEAT BERRIES 👉🏻 Place 1 cup wheat berries in a strainer and rinse 2 mins. Transfer to a pot and cook on medium heat until no moisture remains. Add 1 tbsp avocado oil and toast the wheat berries a couple of mins, stirring frequently to evenly toast. Add 2½ cups water and 1 tsp Better than Bouillon seasoned vegetable base or 1 vegetable bouillon cube (or 1 tsp salt if avoiding bouillon) and bring to a boil then cover, reduce heat to a simmer and let cook 40 mins. Remove from heat, drain the wheat berries and enjoy!
Follow us vegans_power for Daily vegan recipes!