Date posted: 31/12/2020

Grilled tempeh bang bang salad with peanut & lemongrass chilli dressing

  • Serves 10
  • Timing: 32 mins
Votes: 2 Average: 4.5


Easy cook long grain brown rice 1000g
Triple Lion three colour quinoa 300g
Sun-pat smooth peanut butter 200g
Cook asia rich & creamy coconut milk 400ml
Casa de mare lime juice squeezy 40ml
Rapeseed oil 30ml
Herb lemon grass 20g
Everyday Favourites crushed chillies 3g
Broccoli tender stem 200g
Bunched radish 100g
Little gem lettuce 10 pce
Tempeh natural gm free 400g
Everyday Favourites salted peanuts 100g
Spring onion trimmed 1 pce
Coriander 100g


  1. Cook the rice and quinoa as per the instructions on the pack and chill
  2. In a blender add the peanut butter, coconut milk, lime juice, oil, lemongrass and chillies and blend until smooth
  3. Place the rice & quinoa mix into bowls and top with the cooked tenderstem broccoli, sliced radish and little gem lettuce
  4. Grill the tempeh and place onto the salad then drizzle with the dressing and finish with crushed peanuts, sliced spring onions and any herbs of choice
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