Panzanella Style Salad with Super Green Veggie Tempeh

Our Supergreen Veggie Tempeh is naturally high in protein and fibre, and when pan-fried until golden, it brings a satisfying depth to this sun-soaked Italian classic.

We've paired it with juicy ripe tomatoes, garlicky croutons, hearty chickpeas and fresh basil, finished with a squeeze of lemon that lifts the whole dish. Light, vibrant and ready in just 15 minutes — everything a warm weather lunch should be.

Serves

2-3

Ingredients

For the salad

Around 1kg tomatoes

1 pack all plants Super Green Veggie tempeh

A generous handful of basil

2 slices sourdough

2 cloves garlic

1 shallot

½ tin chickpeas

for the dressing

1 lemon

Lots of olive oil

Method

1 First, salt your tomatoes to release all of the juices

2 Whilst the tomatoes sit in the salt, make both types of croutons.

3 To make the green Tempeh croutons - cut your tempeh into small cubes, heat with a generous glug of olive oil and add in garlic & salt and fry off for a few minutes til golden brown on both sides

4 To make your sourdough croutons, tear old sourdough into chunks & fry off in the same oil & garlic with salt and pepper until crispy

5 Assemble your salad: sourdough croutons, green tempeh croutons, shallot (sliced into rounds), chickpeas & fresh basil

6 then top with lots of good quality olive oil, lemon juice, lemon zest, salt and pepper

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Ready in 20 mins