Ingredients for 4 people:

For the salad:
approx. 250 g mixed leaf lettuces (e.g. Lollo rosso, oak leaf, lettuce, etc.)
small courgettes
½ red and ½ yellow pepper each
100 g sprouts
200 g tempeh
50 g walnuts
For the dressing:
100 g raspberries
herb salt
freshly ground black pepper
1 tablespoon medium-hot mustard
2 tablespoons raspberry vinegar
2 tablespoons light balsamic vinegar
3 tablespoons olive oil
1 tablespoon nut oil
In addition:
a little sesame oil for frying the tempeh croutons
a few raspberries and fresh sprouts for garnishing

Method:

1. For the leaf salad, wipe the raspberries with a damp cloth, clean them, purée them and pass them through a sieve. Collect the juice.
2. Mix the raspberry purée with herb salt, freshly ground black pepper, the mustard, the raspberry and balsamic vinegars, and the olive and nut oils.
3. Wash the red and yellow peppers, remove the stalks, membranes and seeds, halve them and cut into thin slices
4. Rinse the sprouts briefly.
5. Cut the tempeh into thin slices. Fry on both sides in hot sesame oil, season with salt and pepper, then deglaze with the raspberry juice and allow to reduce.
6. Wash the salad leaves, spin-dry them and tear them into bite-sized pieces.
7. Toast the walnuts in a dry frying pan.
8. Divide the salad leaves between four plates and drizzle with the raspberry dressing. Arrange the toasted walnuts on top, along with the tempeh croutons, fresh raspberries, slices of pepper and sprouts.

Product description:

Tempeh is a vegan source of protein made from soya beans. It consists of fermented soya beans. As a result, eating tempeh offers health benefits and can support a healthy and balanced diet.