Tempeh

• First off marinade the tempeh. Zest the lemon into a wide bowl, then squeeze in half the juice, reserving the other half for the onion.
  1 organic lemon
• Remove the leaves from the thyme sprigs and add to the bowl along with all the other marinade ingredients. Stir well until combined.
  3 sprig fresh thyme, 1 clove garlic, ½ tsp dried oregano, ½ tsp smoked paprika, ¼ tsp freshly ground black pepper, ¼ tsp fine sea or rock salt, 2 tbsp extra virgin olive oil
• Slice the tempeh into eight thick slices of around ½ cm (¼ inch), then halve them to make 16 substantial pieces measuring around 5 x 2 ½ cm (2 x 1 inch).
  200 g tempeh
• Add to the bowl of marinade and toss to ensure each slice is coated. Cover the bowl and set aside.
• Next, thinly slice the onion place it in a small bowl and squeeze the juice from the remaining lemon half over the top. Leave to pickle.
  1 salad onion
• Whilst the tempeh is marinading and the onion pickling, make the potato salad as per this potato salad recipe. Only swap the mustard for a crushed clove of garlic and add lots of chopped mint along with the chives.
• Whilst the potatoes are cooking, make the croutons. Slice the bread into cubes of roughly 2 cm sq. Place them in a bowl, drizzle with the olive oil and scatter the oregano over the top. Stir the croutons to get as much coverage as possible.
  2 slices bread, 1 tbsp extra virgin olive oil, ½ tsp dried oregano
• Place the croutons in a single layer and air-fry at 180℃ (350℉) for 6-8 minutes or bake in the oven at 200℃ (180℃ fan, 400℉, Gas 6) for 8-10 minutes. Cook until golden and crunchy.
• As soon as the potatoes are draining, it's time to fry the tempeh souvlaki. Heat a cast iron frying pan or other suitable pan to a moderately high heat. I use level 6 out of a possible 9. Spritz the pan with a little olive oil. Lay the tempeh pieces in the pan in a single layer and drizzle any leftover marinade over the top. Fry for about 4-5 minutes until crisp and golden, then flip over and fry the other side for 3-4 minutes. You may get char marks from the marinade, but that's fine.
• Whilst the tempeh is frying, cut the lettuce into chunks, slice the cucumber fairly thickly, then quarter the slices.
  1 Little Gem lettuce, 50 g cucumber
• Slice the tomatoes into halves or quarters, depending on size and halve the olives.
  4-8 tomatoes, 8 black olives
• Mix your potato salad.
• When you're ready to serve, plate up. Lay the salad ingredients over a third of each plate and top with the mint leaves. You may want to roughly chop the mint if the leaves are large.
  1 sprig fresh mint
• Scatter the onions over the salad and drizzle any remaining lemon juice over too. If you like, drizzle a little olive oil over as well.
  olive oil for drizzling
• Divide the warm tempeh slices between the two plates, spoon some potato salad next to the tempeh and fill in the gap with the croutons.
  4 tbsp potato salad