Fried tempeh drizzled with a little pesto is just magic and makes a perfect light summer lunch or dinner. There is quite a range of savoury pesto’s available from local producers.

Ingredients...

1 x 500g packet Mighty Bean’s tempeh
rocket leaves
oil for frying
1 mango - diced
1 inch grated ginger
1 clove garlic - crushed
1 spring onion - chopped finely
½ chilli - chopped finely
1 tsp lime juice
1 tsp olive oil
¼ tsp palm sugar
salt and pepper
½ cup locally produced Pesto  

Method... 

Place the diced mango, ginger, garlic, spring onion and chilli in a small bowl. Sprinkle the ingredients with salt, pepper, palm sugar, lime juice and olive oil and combine together very gently. Set aside.

Cut tempeh into slices approximately 12mm thick. Put enough oil in a frying pan to coat the bottom of the pan. Heat the pan gently until the oil is hot and place in the tempeh slices. Fry tempeh on each side until golden brown. When cooked, allow the tempeh to drain on absorbent paper for a moment.

To serve, place a large spoonful of the mango salsa on each plate. Arrange a few rocket leaves next to the salsa and place a few slices of the tempeh on top of them. Drizzle with pesto and garnish with basil. Serve while hot with a wedge of lime.

Serves 2-4.