Summer Salad with Cumin Coriander Air-Fried Tempeh and Wheat Berries
Ingredients
- baby spinach
- spring greens
- golden heirloom tomato
- avocado
- nectarine
- crushed pistachios
- mini sweet bell peppers
- purple basil
- balsamic dressing
Tempeh
- 1 8oz (227g) block tempeh, sliced
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tsp cumin seeds or 1/2 tsp ground cumin
- 1 tsp coriander seeds or 1/2 tsp ground coriander
- 1/2 tsp hyssop or dried thyme
- Pinch cayenne (optional)
- 1 tsp sea salt
Wheat berries
- 1 cup wheat berries
- 1 tbsp avocado oil
- 2 1/2 cups water
- 1 tsp Better than Bouillon seasoned vegetable base or 1 vegetable bouillon cube or 1 tsp salt
Preparation
Prepare the tempeh and wheat berries according to their respective methods
In a large bowl, combine baby spinach, spring greens, tomato, avocado, nectarine, bell peppers, basil, cooked wheat berries, and air-fried tempeh
Drizzle with balsamic dressing and toss gently to mix
Top with crushed pistachios and serve immediately
Tempeh method
If using whole seeds, heat a small skillet and lightly toast the cumin and coriander seeds until slightly deeper in color and fragrant, about 1 minute
Grind the toasted seeds using a mortar and pestle or pulse in a food processor
In a container with an airtight lid, whisk together the ground seeds with olive oil, lemon juice, hyssop or thyme, cayenne if using, and sea salt until well incorporated
Add the tempeh slices and stir gently until all pieces are coated in the marinade, then cover and refrigerate for at least 30 minutes
Place the marinated tempeh in the basket of an air fryer, drizzle with any leftover marinade, and air fry at 350°F until golden and crispy, about 10 to 12 minutes
Wheat berries method
Rinse 1 cup wheat berries in a strainer for 2 minutes
Transfer to a pot and cook over medium heat until no moisture remains
Add 1 tablespoon avocado oil and toast the wheat berries for a couple of minutes, stirring frequently for even toasting
Add 2 1/2 cups water and 1 teaspoon Better than Bouillon or a vegetable bouillon cube or 1 teaspoon salt, bring to a boil, then cover, reduce heat to a simmer, and cook for 40 minutes
Remove from heat, drain the wheat berries, and set aside
