This vegan salad filled with yummy things like tempeh, haloumi and cranberries. Lots of flavours from sweet to sour, it is everything and more that you want for a good and filling lunch. Try this tempeh and haloumi salad yourself!
What do you need?
For 2-3 servings
- 60 gram baby spinach
- 250 gram tempeh
- 100 gram haloumi
- 1/2 cucumber
- 6 radishes
- 1 tomato
- handful of dried cranberries
- 1 tbsp sesame seeds
- salt and pepper
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup/honey
- 1 tbsp olive oil
- 1 tsp paprika powder
How do you make the tempeh & haloumi salad?
- Cut the haloumi and tempeh in smaller pieces
- Grill both in a fry pan with some coconut oil until crispy and brown
- Season with pepper and salt
- Wash the baby spinach and serve over bowls
- Cut the cucumber, tomato and radishes
- Serve over bowls as well
- Make a dressing with the balsamic, oil, maple syrup, paprika powder and sesame seeds
- Top the salad with the tempeh, haloumi, dressing and dried cranberries
This salad tastes best when the tempeh and haloumi comes directly from the grill and is still nice, warm and crunchy. But even as a meal prep this works great. I made this salad as my lunch for a couple of days and it was still yummy. Better to put the dressing aside though if you do this to make sure it doesn’t get all mushy. The different flavours that come together in a thing like a salad is amazing! And that is exactly what we need for a good lunch salad!
For this salad you are starting with prepping the tempeh and haloumi. Cut these in little slices. Then you are going to grill them until they are nice, crispy and brown. You can do this in a fry pan with some coconut oil. Make sure you grill them on both sides. Then it is prepping veggies time. Wash the baby spinach and divide it over the bowls. Or containers of course if you are prepping it. Then you are going to cut the cucumber, tomato and radishes in smaller pieces. It doesn’t really matter how, just how you prefer it! Also divide the veggies over the bowls.
Then it is time for making the dressing. Combine the balsamic vinegar with the olive oil, maple syrup, paprika powder and sesame seeds. Mix well and pour it over the salad. Then add the tempeh, haloumi and cranberries to finish the salad. Bon appetit!