Grilled tempeh with crisp summer vegetables and chimichurri sauce
Ultra-fast cooking of the vegetables for added texture and flavour. The chimichurri sauce to accompany this beautiful Swiss artisanal tempeh, Enjoy your meal.
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Ingredients
Portions:
4
200 g
Swiss artisanal tempeh
100 g
courgette, sliced
50 g
three-coloured peppers, sliced
50 g
tomato Saint Marzano, chopped
2 pieces
stem onions, chopped
Chimichurri sauce:
3 tbsp
huile d'olive casa
1 tsp
sel fin
0.5 tsp
poivre blanc moulu
1 tsp
oregano
10 g
coriandre fraîche, chopped
10 g
fresh mint, chopped
5 g
red pepper, finely chopped
10 g
persil plat, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Slice the courgette and three-coloured peppers into thin strips. Chop the tomato Saint Marzano and stem onions.
- In a bowl, combine 3 tbsp huile d'olive casa, 1 tsp sel fin, 0.5 tsp poivre blanc moulu, 1 tsp oregano, 10 g chopped coriandre fraîche, 10 g chopped fresh mint, 5 g finely chopped red pepper, and 10 g chopped persil plat to make the chimichurri sauce.
- Preheat a grill pan over medium heat. Grill the tempeh for about 3-4 minutes on each side until golden brown.
- Add the courgette and three-coloured peppers to the grill and cook for 2-3 minutes until slightly charred but still crisp.
- Arrange the grilled tempeh, courgette, peppers, tomato, and stem onions on a serving plate. Drizzle with chimichurri sauce before serving.
For a more intense flavor, let the tempeh marinate in the chimichurri sauce for 10 minutes before grilling.