This is such a wonderful throw-together salad. If the rice is already cooked and in your fridge it takes no more than 10 minutes until it’s on the table. This salad is substantial enough to be a meal on its own and a great way to use up leftover greens from the fridge. Add a little kale, baby spinach or even broccoli right at the end of cooking the tempeh if you have some. We like to serve it with some kimchi or pickled ginger and mayo for an easy light and healthy dinner.
3 cups cooked and cooled black rice
1 block tempeh rinsed then sliced into 1cm cubes
3 Tbsp sesame seeds
1 tsp plant-based chicken stock powder
1 telegraph cucumber
2 avocados, diced
1 bunch coriander, chopped
1 red chilli seeded and sliced
oil for frying
3 Tbsp rice wine vinegar
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp maple syrup or honey
1 tsp Sriracha
- With the back of a knife, hit the cucumber to break it up then chop into 1cm pieces.
- On medium-high heat add 2 Tbsp of oil to a fry pan then add the tempeh and sesame seeds, stirring occasionally so the sesame seeds toast but do not burn. Add stock powder and set aside.
- In your prettiest large bowl add the rice, tempeh, sesame seeds, cucumber, coriander and dressing. Toss to combine then top with diced avocado and red chilli.