AUTUMN SALAD WITH TEMPEH
for 2 people
- 1 - Tempeh
- 500 g pumpkin
- 150 g baby spinach
- 10 walnuts
- to taste extravirgin olive oil
- to taste lemon
- to taste honey
- to taste vinegar
- to taste salt
Peel and dice the pumpkin, season with oil and salt. Bake at 350° for 40 minutes, until cooked through.
Cut the tempeh into strips and toss in a skillet until golden brown.
Make the dressing by combining olive oil, vinegar, honey, lemon and salt and mixing well.
In a bowl, add the baby spinach, top with pumpkin, tempeh, walnuts, and the dressing.