Dig into this quick and easy vegetarian recipe.
INGREDIENTS
- 1 clove Garlic, peeled and minced
- 1 to 2 Shallots, peeled and halved
- 500 grams raw Tempeh
- ½ Zucchini, coarsely grated
- ½ Carrot, coarsely grated
- 1 small handful of fresh Mint
- 1 handful of picked Coriander
- Sea Salt and cracked Black Pepper
- ¼ cup extra virgin Olive Oil
- 2 Eggs
CHERRY TOMATO SAUCE:
- 1 clove Garlic, finely chopped
- 15 Red Cherry Tomatoes, halved
- 1 small Red Onion, peeled and very finely sliced
- 2 to 3 Bird's Eye Chilli, finely chopped
- Pinch of ground Cumin
- 1 handful picked Coriander, roughly torn
- 1 lime
GARNISH:
1 bunch of Spring Onions, green ends removed
