Green Bean Salad with Grilled Corn & Smoky Tempeh
This green bean salad with grilled corn is a delicious and nutritious dish that combines fresh vegetables, smoky flavours, and protein-rich tempeh.
Equipment
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Ingredients
- 300 g green beans trimmed
- 2 ears of corn
- olive oil
- 225 g cherry tomatoes halved
- 4 Tbsp freshly chopped parsley
- 2 Tbsp freshly chopped dill
- Salt & pepper
FOR THE TEMPEH BITS
- 2 Tbsp low sodium soy sauce
- 1 Tbsp maple syrup
- 1/2 tablespoon olive oil + extra for frying
- 3/4 tsp hickory liquid smoke
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 100 g tempeh
FOR THE CAPER VINAIGRETTE
- 1 ½ teaspoons Dijon mustard
- 4 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 3 Tbsp capers chopped
- 1 garlic clove grated
- sugar
- salt & pepper
Instructions
- Heat some salted water in a pan and cook the green beans until done, about 1 to 4 minutes. They should still have a bite. The cooking time will depend on the size of the green beans. When done drain and run under cold water. Set aside.300 g green beans
- In the meantime, heat the grill to medium. Remove and discard the husks and silk of the ears of corn.2 ears of corn
- Brush the corn with olive oil. Season with salt and pepper. Please the cobs on an oven tray and, turning them over regularly, grill the corn until charred all over. This should take around 15 minutes. (Alternatively, you can grill the corn on the BBQ).olive oil, Salt & pepper
- Prepare the tempeh marinade: Mix together the soy sauce, maple syrup, oil, liquid smoke, smoked paprika, and garlic. Set aside.2 Tbsp low sodium soy sauce, 1 Tbsp maple syrup, 1/2 tablespoon olive oil + extra for frying, 3/4 tsp hickory liquid smoke, 1/2 tsp smoked paprika, 1/4 tsp garlic powder
- Cut the tempeh into small chunks, about the size of bacon bits. Heat some oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.100 g tempeh
- Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
- Make the caper vinaigrette: except for the sugar, whisk all the ingredients together. Adjust the seasoning with sugar, salt, and pepper. Set aside.1 ½ teaspoons Dijon mustard, 4 Tbsp olive oil, 2 Tbsp apple cider vinegar, 3 Tbsp capers, 1 garlic clove, sugar, salt & pepper
- When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs.
- Build the salad: Place the charred corn in a salad bowl with the green beans and tomatoes. Add the caper vinaigrette, tempeh bits, and freshly chopped parsley and dill. Mix everything together until well combined. Serve straight away or cover and refrigerate for later.225 g cherry tomatoes, 4 Tbsp freshly chopped parsley, 2 Tbsp freshly chopped dill
Nutrition
Serving: 250gCalories: 287kcalCarbohydrates: 23gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 337mgPotassium: 587mgFiber: 4gSugar: 10gVitamin A: 1345IUVitamin C: 31mgCalcium: 80mgIron: 3mg