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Warm Orzo, Tempeh and Spinach Salad with Curry and Fig Dressing

A light, protein packed salad with crumbled tempeh, feta, and spinach tossed with warm orzo pasta and a curry and  fig dressing topped with sliced peppadews.  
Difficulty: Easy
Time: 25 - 30 minutes
This dish is Vegetarian
Calories: 645 Fat: 29g Carbs: 65g Protein: 31g

Some consider tempeh to be one of the worlds healthiest foods.  Tempeh is made by fermenting whole soybeans and pressing it into a cake. Tempeh is a good ground meat substitue due to the textural similarities.

Ingredients
Tempeh
Feta cheese
Garlic
Blood Orange
Curry and Fig Dressing
Spinach
Orzo
Peppadew Peppers
Mint
Featured Ingredient Partners:
Curry and Fig Dressing: Salad Girl - Willernie, MN

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Julienne To slice into thin strips about the size of matchsticks.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small pot with lid

Large mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Thinly slice the garlic. Thinly slice the Peppadews. Stack the mint leaves and chiffonade. Peel and julienne shallot. Rough chop the spinach. Zest the orange. Bring 6 cups of salted water to a boil.

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Step 2: COOK THE ORZO

Add the orzo pasta to the boiling water and stir a few times to keep the pasta from sticking to the bottom. Bring to a boil and cook for 8-10 minutes until the orzo is al dente. Drain well, place in a bowl and drizzle with 1 tsp. of oil to keep from sticking. Cover to keep warm. While the orzo is cooking move on to step #3, segment the orange.

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Step 3: SEGMENT THE ORANGE

Cut a small amount off the top and bottom of the blood orange, giving you a flat surface. Starting at the top, where you just cut, using your knife, cut the rind off the blood orange leaving just the flesh. Now carefully cut the segments out of the orange. Set aside.

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Step 4: MIX THE SALAD

In a large mixing bowl crumble the tempeh and combine with the warm orzo, blood orange segments, chopped spinach, shallots, mint and curry and fig dressing. Mix well to combine.

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Step 5: PLATE YOUR DISH

Divide the salad between two bowls. Garnish with the Peppadews and feta cheese. Enjoy!

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Step 6: CHEF's TIP: PEELING/CUTTING FRUIT

When working with fruits that have a thicker outer rind like oranges or pineapple it is always best to trim the top and bottom before getting started to make sure you have a flat surface so it doesn’t roll around on you. Then starting at the top using a sharp knife you follow the contour of the fruit while taking the peel off. Continue this until the peel or rind is totally removed.