Recipe courtesy of HelloFresh.
Kale, Tempeh, And Pear Salad With A Miso Sesame Dressing
Ingredients:
- Dark chocolate
- Tempeh
- Kale, a big handful
- 1 Pear
- Mixed Nuts, a handful
- 2 tsp White miso paste
- Molasses
- 2 tsps Mayonnaise
- 60ml Rice Vinegar
- 1 tsp Molasses
- 2 tsp Mayonnaise
- 2 tsp Sesame Oil
Instructions:
- First off slice the tempeh and cook in olive oil on medium-low heat until crispy.
- To make the dressing. Mix 2 tsps. white miso, 2 tsps. sesame oil, 60ml rice wine vinegar, 1 tsp molasses, 2 tsps. mayo and a pinch of salt. Shake in a jam jar.
- Place all of the kale leaves (once you’ve separated them from the stalks) into a bag and roll it using a rolling pin to soften it. Place the kale in a bowl of water to rinse it and then dry out on kitchen towel.
- Slice the pear micro thin lengthways.
- Toss the kale with the pear, the tempeh and the dressing. Top with the nuts and use a zester to grate over a bit of chocolate