Ingredients
| 1 tablespoon soy sauce | |
| 1 tablespoon gochujang or similar fermented chilli paste | |
| 250g tempeh | |
| 1 tablespoon peanut oil or plain oil | |
| 1 shallot or ½ red onion, thinly sliced | |
| 2 carrots, finely shredded | |
| ½ cucumber, finely shredded | |
| 4 spring onions, sliced | |
| 3 tablespoons Blue Petal Oxymel: Honey & Apple Cider Vinegar with Kawakawa & Ginger | |
| 24 small lettuce leaves | |
| 1 cup mixed coriander, mint, Thai basil leaves (use a combination or your choice) | |
| sliced chillies, chopped peanuts, fried kawakawa leaves (optional), to serve |
Oxymel – a combination of vinegar and honey – has a long tradition of supporting health and wellbeing. Blue Petal’s Oxymel: Honey & Apple Cider Vinegar with Kawakawa & Ginger, has a zesty warming kick that makes it great as a salad dressing. Here I have served it in a fresh salad mix to eat wrapped in lettuce leaves, san choy bow-style. Along with herbs and tempeh (or you could substitute other protein), I like to crumble over fried kawakawa leaves to add extra numbing kick.
Instructions
| 1. | Mix the soy sauce and chilli paste and set aside. |
| 2. | Break the tempeh into small pieces, like mince. |
| 3. | Heat a wok to hot. |
| 4. | Add the oil then add the tempeh and cook, stirring, for about 5 minutes until browned. |
| 5. | Stir through the soy sauce mix in the last minute. |
| 6. | Turn off the heat and stir in the shallots then leave to cool to room temperature. |
| 7. | Put the carrots, cucumber and spring onion in a bowl and toss with the oxymel. |
| 8. | To serve, arrange the lettuce leaves on a platter with the tempeh, salad, herbs, chillies, peanuts and fried kawakawa leaves, if using. |
| 9. | Let guests fill their own lettuce leaves to their own taste. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles