Tempeh & papaya satay skewers

Tempeh, a fermented soya bean cake, is high in protein and contains healthy bacteria from the fermentation.You can buy it fresh or frozen from some health food stores or online.

SERVES 2 PREP 25 mins COOK 5 mins

FOR THE PEANUT & COCONUT SAUCE

4 tbsp peanut or almond butter

120ml full-fat coconut milk juice

1 lime

1/ 2 tsp ground coriander

1/ 2 tsp ground cumin

FOR THE TEMPEH SKEWERS

2 tbsp soy sauce

2 tbsp maple syrup

1 tsp freshly grated ginger

225g fresh or thawed frozen tempeh, cut into thick slices

1/ 2 small papaya (persimmon, pineapple or peach would also be good)

TO SERVE a few whole lettuce leaves handful mint, leaves picked handful coriander, leaves picked and roughly chopped

lime wedges

1 First, make the sauce. Put all the ingredients in a small saucepan and cook over a low heat, stirring until combined. Tip into a small bowl, leave to cool, then chill until ready to serve.

2 Stir together the soy sauce, maple syrup and ginger in a bowl. Put the tempeh in the marinade, turn to coat and leave to marinate for about 10 mins.

3 Peel the papaya, remove the seeds and cut into slices the same size as the tempeh. Thread the papaya and tempeh onto skewers (soaked frst if bamboo or wooden), either alternately on the same skewers or on separate ones.

4 Heat a non-stick frying pan and fry the skewers on each side for a few mins – or cook on a hot barbecue for 3-5 mins, turning, until nicely marked on all sides. Brush the skewers with the remaining marinade while they are being cooked.

5 Serve the skewers with the sauce, a few lettuce leaves, fresh mint, coriander and some lime wedges to squeeze over.

PER SERVING 600 kcals • fat 35g • saturates 10g • carbs 32g • sugars 23g • fbre 12g • protein 32g • salt 2.1g