Originally intending to make a sandwich with the chicken and raita, I found myself wilting in the heat and instead cravings something fresher. So, a salad it was!
I marinated a package of tempeh in sriracha, lime, honey and shallot to play off the balance of cool herbs in the raita. Grilled and served opposite the cold chicken, the salad totally hit the spot.
Hello summer! Aren't you looking colourful? Heirloom Ontario tomatoes, carrots, snow peas, lettuce, cucumber, romaine and butter lettuce, plus fresh mint to garnish. Man, oh man, was this some seriously tasty stuff. I'm planning on making a massive batch of raita up to dip veggies in this week.
Honey Sriracha Tempeh
Ingredients
1 block tempeh, cut into 16 slices
2 tbsp honey
2 tbsp sriracha
2 tbsp lime juice
1 shallot, minced
¼ tsp kosher salt
Directions
1. Whisk together honey, sriracha, lime juice and shallot. Place in a ziploc bag with tempeh. Marinate in fridge for at least 1 hour, preferably overnight.
2. Remove tempeh from marinade. Sprinkle with salt and grill over medium heat for 2 minutes on each side, just until grill marks form. Cut into chunks and sprinkle over salad.
Is there anything more beautiful than summer's produce? I think not.
2 comments:
It was just wicked yesterday. I have some tofu that I might try this marinade with :)
Hi Alyson! This salad looks to die for. So perfect in the 100 degree heat we are having. I saw that Yogurt chicken in Bon Appetit and wanted to make it. Sounds like it was a hit.
Post a Comment