Cucumber and tempeh salad taken from Honestly Healthy Cleanse by Natasha Corrett

"This nutritious dish is one of my favourite Asian-flavoured salads. If you can get your hands on some mizuna leaves, you can use these in place of the rocket for a super-summery taste. As tempeh is a great source of protein, you can add a handful to any salad you like for a fantastic post-workout protein kick," says Natahasa Corrett.

Serves 3–4

75g cashew nuts
150g cucumber, cut into 2cm cubes
1 large handful sprouts
2 large handfuls rocket
¼ red onion, finely sliced
2 spring onions, finely sliced at an angle
2 tbsp chopped coriander
150g tempeh, cut into 2cm cubes
1 tsp sunflower oil

For the dressing:
30 ml rice vinegar
a pinch of Himalayan pink salt
1 tsp agave syrup
1 tsp toasted sesame oil
1 clove garlic, finely chopped
¼ large red chilli, finely chopped
1 tsp tamari
Juice of 1 lime and finely grated zest of ½


First make the dressing. Put all the ingredients for it, except for the lime juice and zest, in a saucepan and heat very gently for 3–4 minutes. Remove from the heat and set aside to allow the flavours to infuse.

Dry-toast the cashews then transfer them to a bowl along with the cucumber, sprouts, rocket, onion, spring onions and coriander.

Return the frying pan to the heat and cook the tempeh cubes in the sunflower oil until golden brown on all sides.

Add the tempeh to the bowl of salad and then add the lime juice and zest to the dressing in the saucepan.

Toss the salad together, transfer to a platter and then drizzle over the dressing.

© Natasha Corrett. Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)

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