Greek Tempeh Pasta Salad

Ingredients:

• 1 x 180g of our Mediterranean Tempeh Pieces
• 1 tbsp of olive oil
• 120g of fusilli pasta
• 120g of cherry tomatoes, halved
• 120g of cucumber, sliced
• 120g of pitted olives (black or green), drained
• Salt & black pepper to taste
• Some fresh dill to garnish
• Optional: 1 pack of feta cheese (plant-based can work well too), crumbled or diced
  

Tzatziki:

•  ½ plant-based Greek Yoghurt (250g)
•  ½ of large cucumber, grated
•  ½ lemon, squeezed
• 2 garlic cloves, minced
• fresh dill, chopped
• salt & black pepper to taste

1. Cook the pasta according to instructions on the packaging and let it cool.
2. Fry the Mediterranean Tempeh Pieces in a non-stick frying pan with a tablespoon of oil, until golden, stirring occasionally. Set aside to cool down.
3. Halve the cherry tomatoes. Cut the cucumber in half by length and then slice the halves to get half moon shaped pieces. Drain the pitted olives. Add all the vegetables into a large mixing bowl. Add in the cooled pasta and tempeh pieces, season with salt and black pepper to taste and toss altogether.
4. For the tzatziki, grate the cucumber with peel into a bowl, lightly salt and let it sit for 10 min (the cucumber will let out the access water). Meanwhile mince the garlic cloves and add all other ingredients into a bowl and mix well. Squeeze the excess water out of the grated cucumbers and add them to the bowl, mix well. If needed adjust the flavours.
5. Plate the salad, drizzle the tzatziki and top off with fresh dill and optionally crumbled plant-based feta cheese.