SUMMER TEMPEH SALAD

• 200 g soybean tempeh
• 2 ripe nectarines or peaches (alternatively apricots)
• 2 handfuls of romaine lettuce
• 2 handfuls of lamb's lettuce
• 1 large tomato or 6 cherry tomatoes
• 1 ball of mozzarella (approx. 125 g, can also be vegan)
• A few leaves of fresh basil
• 1 tbsp sunflower seeds or pine nuts (optional)
• 2 tbsp rapeseed oil (for the tempeh)

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tsp lemon juice
• 3 tbsp olive oil

1. Cut the tempeh into small cubes or strips. Fry in a pan with 1 tbsp rapeseed oil until golden brown (approx. 5-6 minutes), season with salt and pepper.
2. Wash the lettuce and spin dry. Dice or halve the tomatoes. Cut the peach or nectarine into wedges.
3. Tear or slice the mozzarella. Roughly chop the basil.
4. For the dressing: whisk together the balsamic vinegar, lemon juice, olive oil, salt and pepper.
5. Arrange the salad in a large bowl or on two plates. Arrange the tempeh, tomatoes, peach slices and mozzarella on top. Drizzle with dressing and top with basil and seeds.
6. Tip: The salad also tastes wonderful with grilled or toasted bread as a side dish.