Bacon? Yes please! And Vegan too! We're loving this salad filled with nutritious leafy greens from Ella Farrugia.
¾ cup cashews, soaked in cold water for about 2 hours (or in hot water for 20 minutes to soften)
juice of 1 lemon
3 cloves garlic
1 ½ teaspoon mustard
½ teaspoon salt
1/3 cup water
1 large bunch kale, roughly chopped
1 small red onion, finely sliced
150g tempeh, sliced into thin strips
2 tablespoons tamari
1/3 cup coconut chips
2 tsp tamari
1 tsp paprika
1 tbsp coconut oil
1 tbsp maple syrup
To make the coconut bacon, preheat your oven to 150 degrees and mix all the ingredients, except the coconut together in a bowl.
Once combined, fold in the coconut flakes until all pieces are well coated, then place on a lined baking tray in the oven.
Bake for about 10 minutes or until crunchy.
To make the Caesar dressing, add all the dressing ingredients to a high speed blender and blend until smooth and creamy.
To cook the tempeh, add the strips to a pan over medium heat and drizzle the tamari over.
Cook for about 5 minutes or until each side is golden.
To assemble the salad, add the kale and red onion to a salad bowl and fold through as much of the Caesar dressing as need (you may have extra dressing and this can be stored in a jar and refrigerated for up to 5 days).
Top with a sprinkle of coconut bacon and a few slices of tempeh and enjoy!