Grilled Tempeh with Rocket

Instructions

1. 1

   In a shallow bowl, combine 3 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped thyme, smoked paprika, sea salt, and black pepper. Stir until well blended.

   Tip: Prepare this marinade while you're cutting the tempeh for efficiency.

2. 2

   Submerge the tempeh slices in the marinade, ensuring both sides are well coated. Let them sit for 10-15 minutes to absorb the flavors.

   Tip: The longer you marinate, the deeper the flavor, but 10 minutes is sufficient for good results.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Lightly brush with the remaining olive oil to prevent sticking.

   Tip: A cast iron grill pan works beautifully for this and creates excellent char marks.

4. 4

   Place the marinated tempeh slices on the hot grill and cook for 4-5 minutes per side until golden brown with charred grill marks.

   Tip: Don't move the tempeh around too much—let it develop a nice crust for better flavor.

5. 5

   While the tempeh cooks, prepare the tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt until smooth and pourable.

   Tip: If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.

6. 6

   Arrange fresh rocket on serving plates as a base, creating a bed for the grilled tempeh.

   Tip: Peppery rocket pairs beautifully with the smoky tempeh and bright tahini dressing.

7. 7

   Top the rocket with the warm grilled tempeh slices and scatter halved cherry tomatoes around the plate.

   Tip: Serve the tempeh while still warm for the best contrast with the cool, crisp rocket.

8. 8

   Drizzle the tahini lemon dressing generously over the entire dish and season with additional salt and pepper to taste. Serve immediately.

   Tip: Reserve some dressing to drizzle tableside for an impressive presentation.