Using one jar of our shortcut Fesenjoon, this recipe serves 3-4 people.
You will need: 1 Jar of Exotic Bazaar Walnut & Pomegranate Sauce (Fesenjoon) 300g Tempeh
1 Cup Quinoa 4 Fresh Figs
1 Pack Mixed Salad Leaves 1 Avocado
3 Tbsp Olive Oil
Method: Cut the Tempeh into cubes and lightly fry in olive oil until golden all around. Empty one jar of Exotic Bazaar Walnut & Pomegranate (Fesenjoon) cooking sauce. Let them all simmer together for 10 minutes.
Cook the quinoa in one cup of boiling water.
Slice the avocado and figs. Take out the pomegranate seeds and add all to the mixed salad.
Top the salad with the cooked quinoa.
Place the Tempeh on top of salad and pour the sauce on top, let for the quinoa to absorb all the flavours.