WINTER SALAD WITH TEMPEH AND BRUSSELS SPROUTS

For the roasted vegetables:

• 350 g Brussels sprouts, cleaned and halved
• 150 g chickpeas (drained)
• 200 g tempeh, cut into small cubes or strips
• 6 tbsp olive oil
• 1 tsp maple syrup
• 1 tsp mixture of paprika, cumin, nutmeg, chili

For the salad:

• 1 small radicchio, cut into strips
• 1 handful of frisée or other winter salad greens
• 1 small apple, diced
• 100 g feta cheese, crumbled (or a vegan alternative)
• 1 small handful of walnuts, roughly chopped (optional)
• Pomegranate seeds (optional)

For the dressing:

• 1 tsp mustard
• 2 tsp tahini
• 1 tsp maple syrup/honey
• 1 tsp apple cider vinegar
• A few dashes of lemon juice
• 5 tbsp olive oil
• Salt & pepper

1. Roast the Brussels sprouts and tempeh: Preheat the oven to 200 °C (convection). Place the Brussels sprouts, chickpeas, and tempeh on a baking sheet. Mix with oil, maple syrup, spices, salt, and pepper. Roast for 20–25 minutes until crispy and lightly caramelized.
2. Prepare the salad: Lightly toss the radicchio, frisée, apple, walnuts, and pomegranate seeds (optional) in a large bowl.
3. Make the dressing: Mix the mustard, tahini, maple syrup/honey, apple cider vinegar, and olive oil until smooth. Season with salt and pepper.
4. Combine everything: Fold the warm oven-roasted vegetables directly into the salad or arrange them on top of the plate. Pour the dressing over the salad.
5. Finish with the topping: Sprinkle with crumbled feta cheese and serve immediately.