I’m a subscriber to The Imperfectionist, Oliver Burkeman’s publication on constructing a significant life, during which he just lately wrote about navigating life through “aliveness”, which he describes as “a delicate electrical cost”. I chase that feeling loads within the kitchen, and it’s how I really feel once I eat an ideal salad, all vibrant and energised, as if I’ve simply cycled by way of attractive countryside or been on a hike. I discover it laborious to write down recipes for such salads, although, maybe as a result of there are sometimes so many ingredient variations and little priority, however right this moment’s one made the lower. Should you make it, please let me know if it made you’re feeling “perky” in any means.
Black rice, pink cabbage and tempeh salad
Tempeh is broadly obtainable in huge supermarkets nowadays, and I like those produced by Tiba and Tofoo, however I additionally love the small-batch tempehs made by Tempeh Meades and Club Cultured.
Prep 20 min
Cook dinner 25 min
Serves 4 generously
125g black rice (not glutinous)
High-quality sea salt
3 tbsp toasted sesame oil
4 tbsp olive oil
2 tbsp white miso paste – I like Miso Tasty
2 limes, zested and juiced (to get 3 tbsp juice)
2 garlic cloves, peeled and minced
4cm x 3cm piece recent ginger, peeled and finely grated
2½ tbsp maple syrup
2 spring onions, trimmed, finely sliced, rinsed and drained
60g entire almonds, roughly chopped
300g tempeh, lower into 1cm-wide strips
200g pink cabbage, finely shredded
2 pak choi (250g), washed and thinly sliced lengthways
50g bunch basil, leaves picked to get 30g
Boil the rice in salted water based on the packet directions (as a basic rule of thumb, I exploit a teaspoon of salt for each litre of water), then drain and put to at least one facet.
Whereas the rice is cooking, get on with the remainder of the salad. In an enormous bowl, whisk the sesame oil, half the olive oil, the miso, lime juice, garlic, ginger, a tablespoon of the maple syrup and three-quarters of a teaspoon of salt. Throw within the sliced spring onions and toss.
Have prepared a plate to the facet of the range. Put the almonds in a big frying pan, activate the warmth to medium and toast, stirring repeatedly, for eight minutes, till aromatic. Drizzle over the remaining tablespoon and a half of maple syrup and stir for an additional minute, till caramelised. Switch to the plate and sprinkle with an enormous pinch of salt.
Rinse out the pan, then warmth the remaining two tablespoons of olive oil. As soon as it’s scorching, lay within the tempeh strips and fry for 3 minutes on both sides, till golden and crisp. Add the cabbage, prepare dinner for an additional three minutes, till wilted, then tip the lot into the dressing bowl. Add the pak choi to the bowl, too, toss to mix, then fold within the rice and basil leaves.
Tip out in an enormous mound on to a platter and serve.