INGREDIENTS 

The dressing (makes 2/3 cup) 

1 tbsp capers, minced 

1⁄4 cup garlic hummus (or plain hummus but add 1 clove garlic, minced)

 2 tbsp lemon juice 

2 tbsp olive oil 

2 tbsp water 

1 tbsp nutritional yeast 

2 tsp Dijon mustard 

1⁄2 tsp hot sauce

 1⁄4 tsp salt 

1⁄4 tsp freshly ground pepper 

The “bacon”

250g plain tempeh

3 tbsp tamari

2 tbsp maple syrup

1 tbsp nutritional yeast

2 tsp smoked paprika

1 tsp onion powder 

1. Whisk all the ingredients for the dressing together until it’s smooth and creamy.  Chill until ready to use.
2. Crumble the tempeh into a Ziploc bag.
3. Stir together the remaining ingredients and pour over the tempeh. Seal the bag and work the tempeh into the marinade so the crumbles are fully coated. Refrigerate for 1hr.
4. Heat a non-stick pan over medium heat and add 2 tbsp canola oil. Add the marinated tempeh and cook, stirring occasionally, for 15-20min. until the tempeh dries out slightly and is golden brown. Cool and transfer to an air tight container. Store in the fridge.

The Salad

2 heads of broccoli (1.2kg)

2 tbsp canola oil

1⁄2 tsp salt 

1. Trim the broccoli and cut into long spears. Drizzle with canola oil and season with salt.
2. To grill: Pre-heat BBQ to 400F and lay the spears of broccoli on the grill. Cook for about 6-8min, lightly charring the broccoli on all sides.
3. Place grilled broccoli on a serving platter.

To assemble: Drizzle broccoli with dressing and scatter tempeh bits over the top.

Tip: This recipe can be enjoyed warm or cold. 

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