300g(1 block) Chickpea and Linseed TempehI used the Organic Village Chickpea and Linseed Tempeh which is available to buy in Woolworths, but if you are from abroad any GMO-Free/Organic Soy Tempeh will work)
Pinchsalt and pepper
1/3cupfull fat coconut milk
1green chillifinely diced
1lime zest and juice
Salt and pepper to taste
1cupcoriander leavesstems removed
Packet of 4 pita pocket breads
Mix all spices together in a bowl and rub onto the block of tempeh.
Cover and let sit for 15 minutes.
Slice and cook in water/veggie broth or oil until golden brown.
Place all ingredients into a blender and pulse until all ingredients are blended together. Refrigerate until ready to mix through the salad.
Mix all salad ingredients into a bowl and pour over enough dressing until salad is nicely coated.
To assemble, simply stuff your pita pockets with slices of avocado, salad and tempeh and drizzle over more of your delicious dressing.
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008, Plant Based Nutrition with Cornell University and a Masters in Nutrition. He is the host of the Plant Proof podcast, a leading health and wellness show that focusses on breaking down the science on nutrition for human and planetary health, and is also writing his first book which will be published by Penguin Random House early 2021. If you're looking for agenda-free evidence based information to help you make sense of the conflicting nutrition information that exists today, you're in good hands.