• 130g tempeh Tempeh
• 160g polenta Polenta, cooked
• 80g aubergine Aubergine
• 80g cucumber Cucumber
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the aubergine and cucumber, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the aubergine and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.