Moroccan Chermoula Tempeh Salad
This nourishing, flavour-packed salad features roasted root vegetables, buckwheat, crunchy seeds, walnuts, and golden baked tempeh marinated in a zesty Moroccan-inspired chermoula. Finished with a creamy tahini-lemon dressing, it’s rich in fibre and high-quality plant protein—offering 35g of protein and 23g of fibre per serve.
Ingredients 30
100 ml extra virgin olive oil
100 ml water
2 tbsp lemon juice, freshly squeezed
1⁄2 tsp sweet paprika
1⁄2 tsp ground cumin
1⁄2 tsp cayenne pepper
1 sprig coriander, chopped
salt, to season
pepper, to season
1 clove garlic, crushed
300 g tempeh, cut into 1-inch cubes, i use nutrisoy organic tempeh
2 medium carrot, diced
250 g butternut pumpkin, diced
250 g sweet potato, diced
200 g cauliflower, diced
1 beetroot, medium, boiled, peeled, diced
1 red onion, diced
olive oil, to drizzle
30 g pepitas, toasted
30 g sunflower seeds, toasted
75 g buckwheat groats, uncooked
60 g walnuts
1 lebanese cucumber, diced
1 punnet cherry tomatoes, halved
400 g salad leaves
fresh herbs, continental parsley, mint, and coriander
Tahini And Lemon Dressing Ingredients
4 tbsp tahini
1⁄2 cup extra virgin olive oil
1⁄2 cup warm water
2 lemon juice
2 cloves garlic, minced
1⁄2 tsp sumac, optional
salt and pepper, to taste
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Method 8
Set your oven to 180°C (350°F).
In a medium bowl, whisk together 100 ml extra virgin olive oil, 100 ml water, 2 tbsp freshly squeezed lemon juice, 1/2 tsp sweet paprika, 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, 1 sprig chopped coriander, salt, pepper, and 1 clove crushed garlic.
Add the cubes to the marinade, tossing to coat thoroughly. Marinate for at least 2 hours or overnight.
Place the diced , , , , boiled and diced , and diced in a bowl and toss with a drizzle of olive oil, salt, and pepper. Lay out on a roasting tray and bake for 20-30 minutes, or until cooked and golden. Set aside to cool.
Place the in a medium to large saucepan (with enough room for the buckwheat and lots of ). Pour in enough water to cover generously. Bring to the boil over a high heat, then turn the heat to medium-low and cook for 10-15 minutes. I recommend testing after 10 minutes, and if it's not quite cooked enough for your tastes, cook it a little longer. Drain the buckwheat in a sieve.
Line a baking tray with parchment paper and arrange the marinated cubes. Bake for 15-20 minutes, until the tempeh is nicely browned.
Add 4 tbsp tahini, 1/2 cup extra virgin olive oil, 1/2 cup warm water, juice of 2 lemons, 2 cloves minced garlic, salt, pepper, and 1/2 tsp sumac (optional) to a bowl and whisk until well combined. Season with more salt and pepper to taste. If it’s too thick, thin with a little more warm water.
Assemble
The Chef and Nutritionist's tips
Prep and roast the veggies, cook the buckwheat, and marinate and bake the tempeh over the weekend. The components keep well in the fridge and can be assembled fresh daily.
Swap in cooked lentils, mixed beans, a boiled egg, or even grilled chicken or sardines for variety.
Add whatever salad greens and herbs you have on hand—it's flexible, fridge-friendly, and full of flavour.
Tahini lemon dressing doubles as a great dip or drizzle for other weekly meals.
Add on or swaps.
• 75 grams Mixed beans: 6.1 grams protein
• 75 g cooked lentils: 4.4 grams protein
• Cannellini Beans 5.3 grams of protein
• 1 boiled egg: 6 grams of protein
