Spiced salad

SERVES 2 FOR THE SALAD

Large handful mixed salad leaves Small handful coriander leaves 1 spring onion, thinly sliced diagonally 5 radishes, thinly sliced 1 small mango, peeled, stoned and cubed

1 small avocado, peeled, stoned and cubed 5 cherry tomatoes, quartered 1 tbsp toasted sesame seeds, to serve

FOR THE TEMPEH

1 tbsp coconut oil 100g tempeh, cut into 2cm cubes Sea salt flakes and freshly ground black pepper

FOR THE DRESSING

2 tbsp Thai sweet chilli sauce

2 lemongrass stalks, tough outer layers removed and very finely sliced 2 garlic cloves, finely chopped 2 tsp coriander leaves, finely chopped (include plant roots if possible) 1 tsp Thai fish sauce (nam pla) Squeeze lime juice PLACE all the salad ingredients except the sesame seeds into a large bowl. Meanwhile, heat the coconut oil in a frying pan, add the tempeh cubes and fry for around five minutes, turning occasionally to ensure the cubes are golden on all sides. Season well and allow to cool slightly, then mix the tempeh into the salad. Combine the dressing ingredients in a separate bowl. Dress the salad and toss to coat (this salad needs plenty of dressing, so don’t worry if it seems too much). Sprinkle with the toasted sesame seeds and serve.

MIDLIFE TIP: Tempeh is a highly nutritious soya bean product that is popular in Indonesia and many other parts of Asia. Unlike tofu, tempeh is fermented, which allows its protein to be more easily digested. It contains isoflavones able to mimic some of the effects of oestrogen, making it potentially beneficial for symptoms of the menopause.