Griddled Avocado with Crispy Tempeh and Quinoa Leaf Salad

Ingredients

For the marinade

• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp miso paste
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 1 tsp lime juice

• 2 small avocados
• 1 tbsp olive oil
• 400g tempeh, torn into pieces approximately 1½ cm thick

For the dressing

• 4 tsp olive oil
• 2 tsp horseradish sauce
• 2 tsp cider vinegar
• 1 small lemon, juice and zest
• black pepper, for seasoning

For the salad

• 170g crispy salad leaves
• 100g spring onion, sliced
• 1 small bunch mint, finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 20g pink sushi ginger, shredded
• 70g quinoa, cooked as directed on the pack

Method

1. Mix all marinade ingredients in a bowl. Add the tempeh and toss well. Set aside for at least 30 minutes.
2. Heat a griddle pan on a high heat. Halve the avocados and remove the stones, but keep the skins on. Brush the flesh with a small amount of olive oil and place flesh side down on the hot griddle. Cook for 2-3 minutes or until char lines appear. Set aside.
3. Place the dressing ingredients into a small bowl and whisk together until combined. Season with black pepper. Set aside.
4. Heat a non-stick frying pan on a medium heat. Fry the tempeh for 5-6 minutes until browned and crispy on all sides. Set aside.
5. In a large bowl, toss together the crispy salad, spring onion, half of the mint and parsley, sushi ginger and quinoa. Divide between four serving dishes.
6. Top with a griddled half of avocado followed by the crispy tempeh, a drizzle of horseradish dressing and a sprinkling of the remaining mint and parsley.