Quick & Easy

Roasted broccolini, edamame and chilli tempeh salad

Your new go-to salad.


Cashew dressing


1.Heat oven to 200°C/400°F. Line 2 large oven trays with baking paper.
2.Using your hands, gently crumble tempeh into a bowl, forming a mixture of large and small chunks. Add tamari, honey and half the chilli; toss gently to combine. Spread mixture over one tray.
3.Place the broccolini and edamame on remaining tray; drizzle with oil, then toss to combine. Season. Roast tempeh and vegetables for 15 minutes or until broccolini is just tender and tempeh is golden.
4.Meanwhile, make cashew dressing.
5.Combine broccolini, edamame and salad leaves in a large bowl. Divide between serving plates; top with tempeh and drizzle with the dressing. Scatter with remaining chilli; serve with lime halves. cashew dressing Whisk ingredients together with 1 tablespoon cold water in a small bowl until smooth. Add an extra tablespoon cold water if necessary to thin. (Makes ½ cup.)

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