March 02, 2012

Purslane and Dandelion Salad with Tempeh Croutons


Have you tried adding weeds to your salads and green juices yet? Dandelion, nettles and purslane are amongst the top weeds we should all be eating! They are all packed with vitamins and minerals and purslane is also rich in omega-3 fatty acids! Dandelion adds a perfect pepperiness to salads or green juices and smoothies, nettles are delicious in soups and pancakes and purslane can be used in salads, green juices, soups, stir-fries, you name it. The whole plant is edible, so even if you'd only use the tips of purslane to salads, you can certainly juice the stems or chop them up and add into soups.

This salad is no doubt my recent favourite. I adore the texture and the flavours of the leaves, but also love the addition of tempeh croutons. In all its simpleness, this salad ticks all the boxes of a wholesome meal - there are good fats from avocado and purslane, vitamin E from sunflower seeds, protein and magnesium from tempeh and tons of vitamins from the green leafy plants. Plus it's tasty too, of course!

 


Purslane and Dandelion Salad with Tempeh Croutons

bunch of fresh purslane
bunch of fresh dandelion leaves
2 tablespoons sunflower seeds
1/2 large avocado

Tempeh Croutons
 
300g tempeh
75ml water
2 tablespoons Bragg's all-purpose seasoning (or tamari)
1 tablespoon apple cider vinegar
1 clove of garlic
1 tablespoon olive oil
1 teaspoon dried oregano

1 tablespoon flaxseed oil

1. Cut the tempeh into 1 cm cubes. Combine water, all-purpose seasoning, apple cider vinegar and grated garlic in a small bowl. Heat the mixture in a frying pan and add the tempeh. Cook for 10 minutes, then remove from the pan and let cool. 

2. Heat olive oil in a frying pan, add the tempeh cubes and fry on each side until browned. Season with oregano and continue to cook for a further couple of minutes.

3. Pick the purslane and dandelion leaves and arrange on a large platter. Toast the sunflower seeds and sprinkle them on top of the leaves. Cut the avocado into cubes and add that in as well. Finally scatter the croutons on top. Drizzle with some flaxseed oil, if you wish. Serve immediately.