• Alex from Terra

CLEOPATRA SALAD




Now that Christmas and New Year’s have passed, chocolate cake and Russian dumplings (in our case) eaten, and I’m craving something light, fresh and energising to kick off the new decade!


Don’t know about you, but I enjoy a good salad, full of greens and vitamins. Of course, as long as it’s tasty and not just boring lettuce leaves.


I actually don’t even use lettuce in salad, there are too many other, flavourful leafy greens out there like kale, spinach, rocket etc. 🌿🌱


This is my version of Caesar salad, and the {oil-free} dressing is seriously to-die-for. The best part: no one had to die for it!


It’s not exactly Caesar... so I decided call it Cleopatra salad. Why not, right!? I believe it's even better than the original Caesar.


The second best thing in this salad - after the sauce lol - is TEMPEH.

Have you ever tried tempeh, by the way? Apparently, a lot of people n New Zealand haven't, but it's quite easy to find in most shops and even supermarkets.


Tempeh is a traditional Indonesian product, made of fermented soy beans. It's chewy, savoury and delicious. I tried it for the first time in Indonesia only 3,5 years ago, and I still don't understand how I lived my life before that.

Even if you hate salads of any kind, I strongly encourage you to try this: your opinion might just change forever :)



Watch Cleopatra Salad video here:



You need


For tempeh slices:

1 block of tempeh - 250 g

1/4 cup Tamari or soy sauce

1 tbsp lemon juice

1/2 tsp smoked paprika

1 tbsp date or maple syrup


For Cleopatra dressing:

3 big spoons of Plain cashew cream cheese

1 - 2 fresh garlic cloves

1 tsp mustard

1/2 - 3/4 cup plant milk

1 nori sheet 1 spoon of capers


For the salad:

Rocket, spinach or kale leaves - about 150 g (big bowl)

sliced cucumber

cherry tomatoes - if desired

Slices of whole grain bread for croutons




Steps

1. Tempeh slices.

Slice the block of tempeh. Preheat the oven to 170°C (330°F). In a medium bowl, mix Tamari sauce with lemon juice, smoked paprika and date syrup. Add some chilli powder if you're into spicy stuff (we both are, by the way!)

Bathe tempeh slices in the sauce and lay them on baking sheet on top of a baking tray. Pour some extra sauce on top, make sure to save a little bit for later. Bake tempeh for 10 minutes on one side, then flip the slices, pour the rest of the sauce on them and bake for another 7 - 10 minutes on the other side, until tempeh is dry and brown. Let the slices cool down.


2. Make Cleopatra dressing.

In a food processor, mix all the dressing ingredients until the right consistency. Start with 1/2 cup water, add more if you want the sauce to be thinner.


3. Toast slices of wholegrain bread to make croutons. I just use the toaster, but you can toast them in the oven. Dice the bread.


4. In a large bowl, mix leafy greens, cucumbers, tomatoes (if you're using them), cooked tempeh slices and Cleopatra dressing.


5. Top up your salad with croutons, capers and hemp hearts.

Enjoy the freshness!





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