Tempeh and eggs “protein” poke bowl

(For 1 portion)

• 100g tempeh 
• 10g butter 
• 1 hard-boiled egg 
• 70g cherry tomatoes
• 70g diced cucumber
• 40g baby leaf spinach
• ¼ punnet Sakura Cress 
• ¼ punnet Garden Cress     
• ¼ punnet Atsina Cress  
• ¼ punnet Rock Chives       
• 40ml French dressing 
• salt and pepper

Dressing:

• ½ tsp of Dijon mustard
• ½ tsp of cider vinegar
• 40ml of rapeseed oil
• one pinch of salt 
• one pinch of white ground pepper

Dressing:

• Mix the ingredients together.

Bowl:

• Slice the tempeh, season well and sear both in a hot frying pan with the butter.
• Cut the cherry tomatoes in two.
• Cut all the cresses into a bowl, add 1 tbsp of French dressing and fold gently.
• Place all the ingredients into the poke bowl and pour the rest of the French dressing on top.
• The dressing can also be served separately.
• Serve

Recipe: Franck Pontais