TEMPEH AND MANGO SLAW

THE BASE:

Rice noodles, 58g

THE SAUCE:

Juice of ½ orange

Rapeseed oil, 1tsp

Miso, 2tsp

Ginger, 1tsp, minced

Cayenne, pinch

THE TOPPINGS:

Tempeh, 110g, sliced and grilled

Red cabbage, small handful, sliced Carrot, grated

Mango, 80g, sliced