THIS SALAD IS THE BOMB! Sweet, spicy, tangy goodness.
1 Ripe Mango
6 Asparagus Spears
200g Tempeh (I used soy granola but you can use any you want!)
½ green pepper (capsicum or bell pepper)
3 cloves of garlic
2 red chillies
2 tbsp curry powder
1 tsp turmeric
1 tsp paprika
2 tbsp lime juice
1 cm fresh ginger (grated)
1 tbsp soy sauce
1 tbsp syrup of your choice.
1 tbsp coconut oil
A little water
Salt and pepper to taste
Dice the onion and add into a bowl with the chopped chillies, crushed garlic, curry powder, oil, turmeric, paprika, lime juice, ginger, soy sauce and syrup and mix it all up make a marinade (you made need to add a little more oil to this and season with salt and pepper).
Chop the tempeh into strips and add into the marinade, mix it up make sure all the tempeh is coated then chuck it in the fridge for at least 30 mins.
When you really hungry and cant wait any longer take the tempeh out of the fridge and throw it all into a frying pan on a medium heat.
When the tempeh begins to brown and the onions are cooked add in the chopped green pepper and asparagus (I left my bits of asparagus quite long but its up to you how you want chop them). You may need a little water at this point to make a little bit of sauce. Cook for 2/3 minutes.
Take it off the heat and let stand for a few minutes. In the meantime cut your mango into cubes and add to the tempeh mix. Salt and pepper to taste and you are ready to eat. Add some lovely green leaves and you’re ready to go!