Harissa Tempeh with Summer Squash Sesame Salad

An irresistible salad from the wonderful Karina Hines of Botanical Kitchen

Author: Karina Hines

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Harissa Tempeh with Summer Squash Sesame Salad

This is a refreshing and tasty way to savor summer's garden delights!

Ingredients

• 8 oz Tootie’s Tempeh
• 1 - 2 tsp harissa paste
• 3 tsp soy sauce or tamari
• 1 summer squash
• 1 tbsp rice vinegar
• pinch sea salt or dulse
• 1 tbsp sesame seeds
• 1 - 2 tsp tahini
• 1 scallion - thinly sliced
• 2 cups arugula/salad greens

Instructions

1. BRUSH tempeh with harissa paste and soy sauce.
2. HEAT a non-stick to medium heat and pan-sear harissa-coated tempeh until golden and caramelized on each side.
3. THINLY slice summer squash into long wide ribbons using a vegetable peeler, mandolin or knife.
4. PLATE summer squash ribbons overlapping and sprinkle over salt + vinegar.
5. ADD pan-seared tempeh over summer squash; you can slice the tempeh first if you prefer.
6. SPRINKLE platter with sesame seeds, drizzle over tahini and scatter over thinly sliced scallions.

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