Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 38

TO MAKE 4 PITTAS FOR 2 PEOPLE’S LUNCHES:

1 teaspoon sunflower oil

1 teaspoon sesame oil

200g plain tempeh, sliced like cheese

3 tablespoons tsuyu

2 small and sweet carrots, scrubbed

1 bag alfalfa sprouts

4 tablespoons tahini

4 pitta breads

Butter

Heat the oils in a shallow frying pan over a medium heat. Add the tempeh and fry for a couple of minutes on both sides, then drop in 1 tablespoon of the tsuyu, which will sizzle. Put the lid on the pan and turn the heat down low.

Meanwhile, grate the carrots into a bowl. Rinse the alfalfa and shake it loads to get rid of excess water. Put it onto a clean tea towel to absorb excess water. Mix the tahini and the last 2 tablespoons of tsuyu in a saucer, then add some cold water little by little to make a smooth and runny sauce. Put the pittas into your toaster on a medium setting and wait for them to ping.

Check how the tempeh is doing. It should be cooked in about 5 minutes from start to finish. When it is, slice open the hot pittas and butter them inside. Stuff them with the tempeh slices, the grated carrots and the alfalfa. Drizzle the filling with the tahini sauce and serve immediately.