1. Home
  2. Recipes
  3. Harissa tempeh pitas with sweetcorn & pomegranate salad

Harissa tempeh pitas with sweetcorn & pomegranate salad

High in protein and bursting with flavour - this colourful recipe doesn't disappoint. Tuck in, enjoy and get ready to feel supercharged🌟

Recipe by Better Nature

30 hours
Serves: 
3

ingredients

Salad Topper:

  • Fresh coriander leaves, chopped
  • 1/2 cup pomegranate seeds
  • 1 sweetcorn (cooked)
  • 1 red chilli
  • Juice of 1 lime
  • Salt and pepper to taste

instructions

Marinating the Organic Tempeh:

  1. In a bowl, add the harissa paste with a salt and pepper to create the marinade.
  2. Gently toss the tempeh slices in the harissa marinade, ensuring they are well coated.
  3. Cover the bowl with plastic wrap or a lid and let the tempeh marinate in the refrigerator for at least 30 minutes. For a more intense flavor, you can marinate it for up to 2 hours.

Preparing the Salad Topper:

  1. In a separate bowl, combine the chopped coriander, chilli, pomegranate seeds, barbecued sweetcorn with a the juice of one lime.
  2. Toss the ingredients gently to mix. Season with a bit of salt and pepper if desired.

Cooking the Tempeh:

  1. Heat a non-stick skillet over medium-high heat. Once hot, add a bit of oil to the skillet to prevent sticking. Place the marinated tempeh slices in the skillet and cook for 3-4 minutes on each side or until they are golden brown and slightly crispy.
  2. Alternatively, you can preheat a barbecue, cooking the tempeh for 2 minutes either side to achieve a charred flavour.

Assembling the Pitas:

  1. Spread a generous layer of hummus on one side of each pita.
  2. Place a few slices of the cooked harissa-marinated tempeh on top of the hummus layer. Spoon the salad topper mixture on top of the tempeh in each pita.
  3. You can drizzle a bit more lime juice or olive oil over the top for added flavor, if desired.

instructions

Marinating the Organic Tempeh:

  1. In a bowl, add the harissa paste with a salt and pepper to create the marinade.
  2. Gently toss the tempeh slices in the harissa marinade, ensuring they are well coated.
  3. Cover the bowl with plastic wrap or a lid and let the tempeh marinate in the refrigerator for at least 30 minutes. For a more intense flavor, you can marinate it for up to 2 hours.

Preparing the Salad Topper:

  1. In a separate bowl, combine the chopped coriander, chilli, pomegranate seeds, barbecued sweetcorn with a the juice of one lime.
  2. Toss the ingredients gently to mix. Season with a bit of salt and pepper if desired.

Cooking the Tempeh:

  1. Heat a non-stick skillet over medium-high heat. Once hot, add a bit of oil to the skillet to prevent sticking. Place the marinated tempeh slices in the skillet and cook for 3-4 minutes on each side or until they are golden brown and slightly crispy.
  2. Alternatively, you can preheat a barbecue, cooking the tempeh for 2 minutes either side to achieve a charred flavour.

Assembling the Pitas:

  1. Spread a generous layer of hummus on one side of each pita.
  2. Place a few slices of the cooked harissa-marinated tempeh on top of the hummus layer. Spoon the salad topper mixture on top of the tempeh in each pita.
  3. You can drizzle a bit more lime juice or olive oil over the top for added flavor, if desired.
Organic Tempeh
make it with
Organic Tempeh
VIEW this product >
Where can we send your [Free] Tempeh Cookbook and our "Better Nature Monthly Newsletter"?
You'll discover new naturally delicious recipes, fun tempeh facts and special offers