Roasted broccolini, edamame and chilli tempeh salad

Your new go-to salad.

  • 25 mins preparation
  • Serves 4
  • Print


  • 300 grams chickpea tempeh
  • 1 tablespoon tamari
  • 1 tablespoon honey
  • 2 fresh long red chillies, chopped
  • 2 bunches broccolini (350g)
  • 2 cups (300g) frozen shelled edamame (soybeans)
  • 2 tablespoons peanut oil
  • 60 grams mixed salad leaves
  • lime halves, to serve
Cashew dressing
  • 2 tablespoons cashew spread
  • 1½ tablespoons lime juice
  • 1 tablespoon tamari
  • 1 tablespoon peanut oil


  • 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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