Pumpkin Tempeh salad in mint dressing
Inspired by a pumpkin salad I had eaten in Osaka, I recreated this dish with tempeh, and it works wonderfully as the tempeh gives this additional texture and crisp.
It is as simple as you can imagine:
boil or steam pumpkin cuts as you prefer
fry tempeh cuts (pic1) in salt and turmeric (pic2)
mix dressing of balsamic vinegar, white wine vinegar (to stay halal you can leave this out), sugar, and either fresh hacked mint or mint jelly whatever you have (pic3)
add hot pumpkin and stir, let settle
just before eating, add tempeh and stir (if you add the tempeh too early it soaks and looses texture, (pic above)
and nomnomnom :)