Vegan BLT salad

Step 1

Mix all the liquid ingredients in a medium mixing bowl.

Step 2

Add finely chopped shallot and capers. Season to taste. Set aside.

Step 3

Create the marinade by mixing tamari (or soy sauce), apple cider vinegar, maple syrup and paprika together in a medium mixing bowl.

Step 4

Cut the tempeh into 3 mm / 0.1" slices and place it in a bowl. Spoon the marinade over. Allow the slices to marinate for as long as you can (but 30 minutes at least), spooning the marinade over the unsubmerged surfaces now and again.

Step 5

Heat up the oven to 180° C / 350° F fan (200° C / 390° F no fan) and place marinated tempeh on a baking tray with a grill. Brush it with a little olive oil and bake for 8 minutes. Turn the pieces over, brush with a little olive oil and bake for another 8 minutes. Keep the oven going.

Step 6

Once ready, cut the slices into bite-size pieces.

Step 7

Toss the potatoes (cut the bigger ones in half) in 2 tsp of olive oil and season with a bit of salt.

Step 8

Spread them on a small baking tray, making sure each potato has some space around it. Bake for about 20-30 minutes (depending on size), giving them a good stir half way through.

Step 9

Assemble the salad by placing lettuce, baby spinach leaves, cherry tomatoes and avocado in a large salad bowl. Add the slightly cooled potatoes and tempeh bacon and spoon the dressing over.