Caesar salad
with kale, tempeh, chickpeas, cheese and a caesar dressing
A remake of the classic salad that will surprise you with its great combination of textures and flavours. It contains all the nutrients needed, so you can fully enjoy each and every ingredient.
-
Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, egg, tree nut, wheat, soya, gluten, mustard
Utensils:
(Hand) blender
Ingredients
Romaine lettuce
Kale
Cooked chickpeas
Tempeh
Mozzarella
Capers
Agave syrup
Burger seasoning
Soy sauce
Cashew nuts
Aioli
Mustard
Lemon
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2176
520
24
4
69
7
13
25
3
1224
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Soak the cashews in boiling water for approx. 15 minutes.
3.
Drain the water from the chickpeas. Place them on a baking tray and let them dry for 15 minutes in the oven. Let them cool down afterwards.
4.
Cut the tempeh into cubes of approx. 1cm and mix it in a bowl together with the agave syrup, burger seasoning and half of the soy sauce. Bake the tempeh in the oven for 10 minutes until crisp and golden. Let them cool down to room temperature.
5.
For the sauce: drain the cashew nuts. Peel the garlic and grate the mozzarella. Blend the cashew nuts together with the aioli, mustard, remaining soy sauce, half of the cheese, the garlic, the juice of half a lemon and 1 tablespoon of cold water. Blend it until you get a smooth sauce and season to taste.
6.
Wash the vegetables. Chop the lettuce and kale.
7.