These skewers are made with fresh, crisp ingredients that are clean on their own but mouth-wateringly moreish once dressed up with vibrant flavours.
FOR THE SLAW
2-3 large carrots
1 mooli (white radish) or an additional 2 carrots
150g edamame beans
8 pink radishes, thinly sliced
4 spring onions, trimmed and thinly sliced
125g bean sprouts, washed
20g coriander leaves, roughly chopped
20g mint leaves, roughly chopped
FOR THE DRESSING
5 tbsp sweet chilli sauce
5 tbsp toasted sesame oil
3 tbsp tamari sauce
1 tbsp rice wine vinegar
Juice of 2 limes
1 tsp sesame seeds
FOR THE SATAY SAUCE
5 tbsp smooth peanut butter
1 tsp Thai red curry paste
2 tbsp rice wine vinegar
2 tbsp tamari sauce
1 tbsp tamarind paste
600g tempeh or firm tofu, cut into thick batons
1 tbsp extra-virgin olive oil
- To make the slaw, peel the mooli and carrots, trim the tops and bases and grate them using a large grater, or pass them through the grater blade of your food processor.
- Place the grated carrot and mooli into ice-cold water while you prepare the rest of the slaw and its dressing. To make the dressing, put all the ingredients in a small bowl and whisk to combine.
- In a large bowl combine the edamame beans, radishes, spring onions and bean sprouts. Drain and dry the carrots and mooli, then add them to the rest of the salad ingredients. Now add the herbs and dressing and toss to combine. Once the salad is coated in the dressing, set aside in the fridge while you make the almond satay and tempeh skewers.
- To make the satay, put the peanut butter, Thai red curry paste, vinegar, tamari, tamarind paste and 5 tbsp water into a bowl and stir until smooth.
- Preheat a griddle (char-grill) pan over a high heat. Thread the tempeh onto 8 metal skewers and brush with half the satay.
- Brush the griddle with olive oil and cook the skewers, turning regularly, for 6–8 mins or until golden and charred.
- To serve, place a portion of slaw onto each plate and then top with 2 skewers. Drizzle the remaining satay sauce over the plates and serve.
The Yoga Kitchen Plan by Kimberly Parsons, published by Quadrille.