Tempeh-Piccata with three dips and white beetroot salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel 1 garlic clove and press it through a press. Cut the avocados in half, remove the stone, remove the flesh from the skin and puree finely. Add garlic. Season guacamole to taste with lemon juice, salt and pepper, chill.

2. 2

   Drain the chickpeas in a sieve. Peel and finely chop 1 clove of garlic. Puree the chickpeas, garlic, tahini, cumin and remaining lemon juice with a chopping stick, fold in 2 tbsp. olive oil and season to taste with salt and pepper.

3. 3

   Drain the olives. Peel and chop 1 garlic clove. Mix both with 2 tablespoons of olive oil in the universal chopper to a finely chopped paste, season with salt and pepper. Wash and clean the ringlets and slice them finely.

4. 4

   Mix vinegar, maple syrup and 1 tsp. sugar, add 3 tbsp. olive oil and season with salt and pepper, mix with the ringed beet and set aside.

5. 5

   Mix flour, 1 teaspoon sugar, salt and 100 ml water to a smooth dough. Finely crumble the cornflakes. Cut Tempeh into slices. Heat the coconut oil in a high frying pan. Turn the slices of tempeh first in the dough and then in the cornflakes and fry in hot coconut oil until golden brown on all sides.

6. 6

   Arrange the 3 dips on a plate. Arrange the tempeh on top and add the salad. Serve sprinkled with cress as desired.

Nutrition Facts

KCAL
520 kcal

CARBS
39 g

FATS
34 g

PROTEINS
14 g