Summer Salad with 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 block tempeh
- 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 vegetable base or 1 vegetable bouillon cube or 1 tsp salt
Preparation
Assemble the salad by placing baby spinach and spring greens in a bowl and topping with tomato, avocado, nectarine, cooked wheat berries, crushed pistachios, bell peppers, prepared tempeh, and purple basil, then drizzle with balsamic dressing.
Tempeh
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 the olive oil, lemon juice, hyssop, cayenne, and salt until well incorporated.
Add the tempeh and gently stir until all pieces are well coated in the marinade, cover and refrigerate for at least 30 minutes.
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 cooking
Rinse wheat berries in a strainer for 2 minutes.
Transfer to a pot and cook on medium heat until no moisture remains.
Add avocado oil and toast the wheat berries for a couple of minutes, stirring frequently.
Add water and Better than Bouillon vegetable base or vegetable bouillon cube or salt, bring to a boil.
Cover, reduce heat to a simmer, and cook for 40 minutes.
Remove from heat and drain the wheat berries.
