SUMMER RICE SALAD WITH TEMPEH

• 200 g rice (e.g. basmati or jasmine)
• 200 g natural tempeh
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 2 spring onions, finely sliced
• 1 small handful of fresh coriander or fresh mint
• 40 g roasted peanuts, roughly chopped
• 3 tbsp fried onions
• 1 red chili pepper (optional), finely chopped
• 1 tbsp oil for frying

For the dressing:

• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp lemon zest (organic lemon)
• 2 tbsp neutral vegetable oil (e.g. rapeseed oil)
• salt & pepper

1. Cook the rice according to the packet instructions, leave to cool.
2. Cut the tempeh into small cubes and fry in a pan with a little oil until crispy. Season with a pinch of salt and pepper, then leave to cool.
3. In a large bowl, mix together the mango, peppers, spring onions, herbs and chilli (if using).
4. Dressing: Mix the soy sauce, lemon juice, lemon zest, oil, salt and pepper in a small bowl.
5. Add the rice and tempeh to the mango mixture, drizzle over the dressing and mix well.
6. Sprinkle with roasted peanuts and fried onions and serve lukewarm or chilled.