TURBO TEMPEH TACOS

Family taco night in just 20 minutes! I am using a vegan alternative in these tacos called tempeh, which is a plant-based protein that originated in Indonesia. It’s made from fermented soya beans that have been formed into a block. Unlike tofu, it has a meaty, firm texture and yummy nutty flavour.

TAKES 20 MINUTES SERVES 4

2 x 200g packs of tempeh 1 tbsp olive oil

1 small brown onion, finely chopped

1 garlic clove, crushed

1 tsp smoked paprika

1 tsp ground cumin

½ tsp chilli flakes

1½ tbsp light soy sauce ½ tbsp maple syrup

4 soft corn tortillas, warmed sea salt and freshly ground black pepper

TO SERVE

½ small red cabbage, thinly sliced

200g cherry tomatoes, quartered

2 ripe avocados, mashed with a squeeze of lime juice a small bunch of coriander, leaves picked a pinch of chilli flakes

1 lime, sliced into wedges

★ Place the tempeh in a bowl and crumble into small chunks with your hands.

★ Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 3 minutes until softened. Add the tempeh and fry for a further 5 minutes until slightly golden.

★ Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for a further 2 minutes. Season to taste.

★ Spoon the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice.

2 x 250g blocks of halloumi

250g cherry tomatoes 2 roasted red peppers from a jar, deseeded and roughly chopped 500g mixed olives

1 tbsp capers

2½ tbsp extra virgin olive oil

2 garlic cloves, crushed zest of 1 lemon

1 tbsp rosemary, finely chopped

½ tsp chilli flakes

1 tbsp flat-leaf parsley, roughly chopped sea salt and freshly ground black pepper