Summer Salad with Air-Fried Tempeh and Wheat Berries

1. Assemble the salad by placing baby spinach and spring greens in a bowl.

2. Top with golden heirloom tomato, avocado, nectarine, cooked wheat berries, crushed pistachios, mini sweet bell peppers, air-fried tempeh, and purple basil.

3. Drizzle with balsamic dressing and serve.

Tempeh

1. 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.

2. Grind the toasted seeds using a mortar and pestle or pulse in a food processor.

3. In a container with an airtight lid, whisk together the ground seeds with olive oil, lemon juice, hyssop, cayenne, and sea salt until well incorporated.

4. Add the tempeh and gently stir until all pieces are well coated in the marinade.

5. Cover and refrigerate for at least 30 minutes.

6. Place the tempeh in the basket of an air fryer, drizzle with leftover marinade, and air fry at 350°F until golden and crispy, about 10-12 minutes.

Wheat berries

1. Place wheat berries in a strainer and rinse for 2 minutes.

2. Transfer to a pot and cook on medium heat until no moisture remains.

3. Add avocado oil and toast the wheat berries for a couple of minutes, stirring frequently.

4. Add water and Better than Bouillon seasoned vegetable base or vegetable bouillon cube or salt, and bring to a boil.

5. Cover, reduce heat to a simmer, and cook for 40 minutes.

6. Remove from heat and drain the wheat berries.