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Broccoli, Snap Peas & Crispy Tempeh Salad

This crispy tempeh salad is a flourish of green mixed with some incredibly bright and vibrant flavors. It's simple, it's filling, and it builds upon layer and layer of fun, fresh ingredients. Most of the work is done on your cutting board, and the sheet pan takes care of the rest, making it a really simple, really fulfilling weeknight meal.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: broccoli, crispy, tempeh, vegetarian
Servings: 4 servings

Ingredients

  • 1 head broccoli
  • 8 ounces tempeh
  • 1-2 tablespoons olive oil
  • 1 lemon for zest and juice
  • 1 pound spring peas
  • 1 handful fresh basil
  • 1 handful fresh mint
  • 1/4 teaspoon red chili flakes
  • salt and pepper to taste
  • olive oil as needed
  • 2 ounces fresh parmesan
  • 1 tablespoon dukkah optional, for topping

Instructions

  • Preheat the oven to 375°F.
  • Slice the broccoli head width-wise in half, leaving the stem intact. Then slice it lengthwise into small pieces with the stem still attached to each piece. the pieces should be long. Spread these out evenly on a parchment-lined baking sheet.
  • Crumble the tempeh into quarter-sized pieces. Spread them out evenly on a parchment-lined baking sheet.
  • Drizzle olive oil, the juice from 1/2 of a lemon, and salt on the broccoli and tempeh. Toss to coat, and roast for 15-20 minutes, until the broccoli has slightly browned and the tempeh is crisp.
  • While the broccoli is roasting, cut the rough tips off the spring peas. Finely chop the mint and the basil and set aside.
  • Bring a pot of water to a boil, salt it generously and then boil the peas for 4-5 minutes. Immediately transfer the peas to a large bowl of ice water to blanch them.
  • Transfer the peas to a bowl, add the mint, basil, red chili flakes, juice from 1/2 of the lemon, zest from 1/2 of the lemon and salt and pepper to taste. Add a generous glug of olive oil and stir.
  • When the broccoli and tempeh are out of the oven, add the tempeh into the bowl with the peas. Stir to combine.
  • To serve, add the spring peas to the bottom of the plate. Generously sprinkle the broccoli on top. Finish by grating on fresh parmesan and adding a sprinkle of dukkah. Enjoy!