MEXICAN SLAW WITH CORIANDER & LIME TEMPEH

PREP + COOK TIME 35 MINUTES ( + REFRIGERATION) SERVES 4

Tempeh is a protein-rich fermented soy product available from health food stores and most supermarkets.

1 bunch coriander

1/3 cup (80ml) lime juice

¼ cup (60ml) tamari

1 teaspoon coconut sugar ¼ teaspoon ground cumin pinch of cayenne pepper

200g tempeh, cut into

5mm-thick slices

1 large avocado (320g)

½ clove garlic, crushed

1 fresh long red chilli, seeded,

chopped finely

1 medium carrot (120g)

1 medium purple carrot (120g) 2 cups (160g) finely shredded

savoy cabbage

4 radishes (140g), trimmed,

sliced thinly

1 tablespoon olive oil

2 tablespoons hulled tahini 2 teaspoons pure maple syrup 2 teaspoons coconut oil

8 soft wholegrain tortillas, warmed

1 Wash coriander well to remove all dirt from stems. Remove leaves from coriander; reserve for slaw. Finely chop roots and stems.

2 Combine 2 tablespoons of the lime juice with tamari, sugar, cumin, cayenne pepper and chopped coriander root and stem in a shallow bowl. Add tempeh; toss to coat well. Cover; refrigerate for at least 2 hours or overnight.

3 To make guacamole, coarsely mash avocado in a small bowl; stir in garlic, chilli and 1 tablespoon of the lime juice. Season to taste; cover tightly. 4 Using a vegetable peeler, peel carrots into long, thin ribbons. Combine carrot, cabbage, radish and coriander leaves in a large bowl.

5 Combine olive oil, remaining lime juice, tahini and syrup in a jug or bowl. Add dressing to slaw; toss to combine. Season to taste.

6 Drain tempeh well. Heat coconut oil in a medium frying pan over medium-high heat. Add tempeh; cook for 1 minute each side or until golden.

7 Serve the tortillas topped with slaw, tempeh and guacamole.

Season to taste.