Prep: 20 Mins
Cook: 20 Mins
- 4 thin slices wholemeal bread, torn into 1 cm cubes
- 1 bunch curly kale, stems removed, leaves roughly chopped
- 150 g brussels sprouts, trimmed and shredded
- juice of ½ lemon
- 1 cos lettuce, cut into thin wedges
- 1 Lebanese cucumber, halved lengthways, thinly sliced into half moons
- 250 g cherry tomatoes, halved
- 2 tablespoons unsalted roasted almonds, roughly chopped
- 340 g tempeh, sliced into thin strips
- 1 tablespoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 60 g parmesan, finely grated
- ½ small garlic clove, minced
- juice of ½ lemon
- 1⁄3 cup (90 g) reduced-fat Greek-style yoghurt
- Preheat the oven to 180°C (160°C fan-forced).
- Spread out the bread cubes on a baking tray and bake for 10 minutes until crisp. Remove and set aside.
- To prepare the smoky tempeh, place the tempeh, paprika and a small drizzle of olive oil in a bowl and toss to coat well. Heat half the remaining olive oil in a large frying pan over medium–high heat, add half the tempeh slices and cook for 3 minutes each side until golden brown and crisp. Remove and set aside. Repeat with the remaining olive oil and tempeh.
- To make the dressing, mix together all the ingredients in a small bowl. Add 2 tablespoons water to thin it out (this helps it spread further over the salad).
- Place the brussels sprouts and kale in a large bowl, drizzle over the lemon juice and use your hands to massage it into the greens for about 30 seconds until they soften. Add the lettuce, cucumber, cherry tomatoes and croutons and toss to combine. Pour over the dressing and lightly toss to coat well.
- Divide the salad among four bowls, top with the tempeh and roasted almonds and serve.
‘The CSIRO Gut Care Guide’ by Michael Conlon, Pennie Taylor, Dr Cuong D Tran and Megan Rebuli, Published by Pan MacMillan Australia, RP $39.99.