Moroccan Chermoula Tempeh Salad

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 tempeh cubes to the marinade, tossing to coat thoroughly. Marinate for at least 2 hours or overnight.

Place the diced carrots, butternut pumpkin, sweet potato, cauliflower, boiled and diced beetroot, and diced red onion 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 buckwheat groats in a medium to large saucepan (with enough room for the buckwheat and lots of water). 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 tempeh 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