|1 tbsp||green pesto|
|120 g||cottage cheese|
|80 ml||olive oil|
Slice the cucumber and garlic thinly, cut onions into quarters, cut tempeh into bite-sized pieces, and wash the lettuce.
To prepare the sauce, mix pesto, hummus, cottage cheese, avocado (mashed), and a pinch of salt. Pepper can be added based on personal preference.
Fry the tempeh with garlic in olive oil. Make sure each side of the tempeh is crispy and golden. This might take about 15 – 20 min. Then add a pinch of salt after frying.
Dish up the food in this order: lettuce, cucumber, onion, half of the sauce, tempeh, and the other half of the sauce.