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Summer Night Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Delicious, light and protein rich salad to freshen up after a hot day!

Servings: 1 person
Author: Josh Bailey
Ingredients
  • 2 handfuls Salad mix I used the 4 leaf salad pack
  • 1 handful grapes I used green and red
  • 1 handful pre cut brown mushrooms they were already cut yeeew :)
  • 2 pickled gherkins (sliced long ways) they are the sweetened ones
  • 1 baby beetroot (sliced up) yummmm
  • 1 sprinkle sesame seeds add as many as you want to cover your meal
  • 1 cup diced tempeh
  • 1 tsp coconut oil
Instructions
  1. First up! Prepare the base layer using your 4 leaf salad mix or any leafy salad greens you have!

  2. Woah!!! second up! You're doing so well you know.
    Okay, cut up the beetroot and the gherkins then spread them around evenly on your salad to be.

  3. Okay, you're incredible, up to the best bits! Righto so what I did now is um. Ah that's right! I put the grapes on! Spread them around again yep. You can include this in step two if you want otherwise just stay with me and we will have this done before bed time, promise!

  4. Toast up those cheeky little sesame seeds in a frying pan until they get oh oh here it comes "Golden BrOWN!!!" yess! First time I've ever said that on this blog! Usually Katie is the one writing the recipes. Yeh so toast them.

  5. Put the cut up mushrooms and diced tempeh into a frying pan with that little teaspoon of coconut oil! Give em a good blast for around 5 minutes I reckon, just keep em moving. Make the mushrooms all delicious and the tempeh brown up gently.

  6. Serve it up! Oh ho ho ho, you did it, so proud of us. We eat well don't we? Ah yeah well don't forget to let both Katie and I know how this worked out for you.