As you can see from my recent blog posts I’m really throwing myself into spring produce this year and making the most of produce from each season. This one is jersey royals. I cooked the whole pack, had some warm with a simple piece of fish and I had some leftover so fancied doing something different with them. They were delicious, creamy and satisfying, I purposely just dolloped the dressing here and there so you still got the flavour of the potato. I’m newish to tempeh and can’t get enough of it I first tried it in Bali at a little road side restaurant. I’d never heard of it and the waitress said it was nice and she was right. We are so lucky that we can get all these unusual ingredients in our supermarkets I’m enjoying trying them all out.

Ingredients

For the tempeh

• 1 pack of tempeh, sliced into 1cm rounds
• 1 tbsp of flavourless oil, I used rapeseed
• 1 tsp yuzu juice, or lime juice
• 4 tbsp hoisin sauce
• 1 tbsp light soy sauce

For the potatoes

• 4 cooked jersey royals, cooked and sliced (if not cooked, boil for 20 minutes)
• 1 garlic clove, peeled and minced
• 1 tbsp ginger, peeled and grated
• Zest of a lime
• Juice of 2 limes
• 1 tbsp kecap manis ( or 1 tbsp soy sauce and 1 tsp honey)
• 1 tbsp light soy sauce
• Splash of fish sauce
• 1 tsp hoisin sauce

For the salad

• Handful of salad leaves
• 2 tbsp of coriander leaves, roughly torn
• 2 tbsp of mint leaves, roughly torn
• 1 tsp sesame seeds

Directions

1. Start by marinading the tempeh in a bowl with all the ingredients and put in the fridge for an hour or so.
2. Once marinated put in the air fryer or oven at 200 degree’s fan for 15mins so it’s starting to crisp up turning half way.
3. For the potatoes, put the sliced potatoes on a plate combine all the other ingredients and mix to combine. Drizzle over the potatoes.
4. To serve add the potatoes, salad leaves and tempeh between 2 plates and sprinkle the herbs and sesame seedsover the potatoes. Enjoy 😊