Harissa marinaded tempeh pitas topped with a charred sweetcorn & pomegranate salad

• 1 block of organic tempeh, cut into slices
• 3-4 tablespoons harissa paste (adjust to taste)
• 3 pieces of pita bread
• 3 Tbsp hummus

Salad Topper:

• Fresh coriander leaves, chopped
• 1/2 cup pomegranate seeds
• 1 sweetcorn (cooked)
• 1 red chilli
• Juice of 1 lime
• Salt and pepper to taste

Marinating the Tempeh:

1. In a bowl, add the harissa paste with a salt and pepper to create the marinade.
2. Gently toss the tempeh slices in the harissa marinade, ensuring they are well coated.
3. Cover the bowl with plastic wrap or a lid and let the tempeh marinate in the refrigerator for at least 30 minutes. For a more intense flavor, you can marinate it for up to 2 hours.

Preparing the Salad Topper:

1. In a separate bowl, combine the chopped coriander, chilli, pomegranate seeds, barbecued sweetcorn with a the juice of one lime.
2. Toss the ingredients gently to mix. Season with a bit of salt and pepper if desired.

Cooking the Tempeh:

1. Heat a non-stick skillet over medium-high heat. Once hot, add a bit of oil to the skillet to prevent sticking. Place the marinated tempeh slices in the skillet and cook for 3-4 minutes on each side or until they are golden brown and slightly crispy.
2. Alternatively, you can preheat a barbecue, cooking the tempeh for 2 minutes either side to achieve a charred flavour.

Assembling the Pitas:

1. Spread a generous layer of hummus on one side of each pita.
2. Place a few slices of the cooked harissa-marinated tempeh on top of the hummus layer. Spoon the salad topper mixture on top of the tempeh in each pita.
3. You can drizzle a bit more lime juice or olive oil over the top for added flavor, if desired.