Eat the rainbow

Satay Skewers

These are delicious on the barbecue, and a nice, lighter alternative on a vege day. With a simple salad dressing for the greens, and the cooked quinoa, it’s a complete meal.

Serves 4

1 block of organic tempeh, cut into cubes
1 cup vegetable stock
2 courgette, thickly sliced
4 cups cooked quinoa salad greens, to serve

For the satay sauce

½ cup nut butter2 tsp maple syrup¼ cup soy sauce or tamari2 tsp sesame oiljuice of 1 lime½ tsp chilli flakes1 garlic clove crushed2 tsp grated fresh ginger2 tbsp coconut cream