- ½ cucumber
- 2 cloves garlic
- 2 red onions
- 250 g tempeh
- 150 g lettuce
Slice the cucumber and garlic thinly, cut onions into quarters, cut tempeh into bite-sized pieces, and wash the lettuce.
- 1 tbsp green pesto
- 120 g hummus
- 120 g cottage cheese
- 1 avocado
To prepare the sauce, mix pesto, hummus, cottage cheese, avocado (mashed), and a pinch of salt. Pepper can be added based on personal preference.
Microwave the onion for 90 sec.
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.