This grilled zucchini salad is the very definition of summer. It’s healthy, filling, fresh, and the perfect side dish for barbecue or meal prep.
Ingredients
1
zucchini
1
yellow bell pepper
1 tbsp
Italian herbs
200 g
tempeh
1/2
cucumber
2 tbsp
green olives, unpinned
2
Medjool dates, cut into small pieces
1/2
avocado
2 handfuls
of lettuce
2 tbsp
hummus, plain
1 tbsp
tahini
1/2 tbsp
sesame oil
1/2 tbsp
soy sauce
1/2
lemon, juiced
1 tsp
agave syrup
pepper and salt, to taste
How to make
1
Preheat the oven to 220 degrees Celcius.
2
Slice the tempeh into small slices and add 2 tbsp of soy sauce, pepper and salt. Leave for 5 minutes.
3
Cut off the ends of the zucchini and bell pepper and cut into slices. Place them on the baking sheet. Drizzle the vegetables with olive oil and sprinkle with Italian herbs, salt and pepper. Also, place the tempeh on a baking sheet. Bake in the oven for 30 minutes. Leave to cool.
4
Meanwhile, cut the Medjool dates, cucumber and green olives into small pieces. Add to a bowl and mix through the lettuce.
5
Whisk together all the salad dressing ingredients until smooth and creamy. If the dressing is too thick, add a splash or two of water.
6
Add the tempeh, bell pepper to the lettuce and mix through the dressing.
7
Divide into two large salad bowls and top with grilled zucchini. Cube the avocado, and add it. Enjoy!
calories: 434 (22%)
fat: 19g (24%)
saturates: 2g (9%)
sugars: 4g (8%)
salt: 320mg (53%)
protein: 24g (41%)
carbs: 63g (126%)
fibre: 12g (40%)
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