Tempah and toasted tortilla

Try something different for dinner with this tempah and toasted tortilla recipe.

Tempeh, fermented soy, is a nutritious high-protein staple and it’s easy on your digestion. It absorbs flavour really well and makes a welcome change from tofu.

To cook the fresh corn, boil it for 10 minutes, then slice off the kernels. Alternatively, you can use tinned or frozen sweetcorn. You can also throw the tempeh in the oven with the tortillas if you’d rather it was warm.

Ingredients (serves 2)

60g tempeh, chopped

120g black beans, drained

100g cooked edamame beans

1 cooked cob of sweetcorn, kernels removed

½ an avocado, chopped

½ an orange or red pepper, chopped

2 corn tortillas

Salt and freshly ground black pepper

For the dressing:

3tbsp olive oil

1tbsp lime juice

1 red chilli, chopped

1 clove of garlic, crushed

2tbsp chopped fresh coriander

Method

Heat the oven to 160°C/325°F/Gas Mark 3.

In a large bowl, mix together all the salad ingredients except the tortillas.

Cut the tortillas into thin strips. Toast in the oven for about 10 minutes until the strips are golden brown and crisp. Remove from the oven and set aside.

While the tortillas are toasting, mix together your dressing ingredients and toss with the salad. Season well and top with the crunchy tortilla strips.

Recipe courtesy of Leon.