Roasted Tempeh with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the tempeh slices dry with paper towels to help them crisp up during roasting.

   Tip: Drying the tempeh is key to achieving a golden, crispy exterior rather than a steamed texture.

2. 2

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, salt, and pepper until well combined.

3. 3

   Spread the tempeh slices and courgette batons on a large baking tray in a single layer. Drizzle with the oil and lemon mixture, tossing gently to coat all pieces evenly.

   Tip: Don't overcrowd the tray; use two trays if necessary so the vegetables roast rather than steam.

4. 4

   Roast in the oven for 25-30 minutes, stirring halfway through, until the tempeh is golden brown and the courgettes are tender with caramelised edges.

5. 5

   Meanwhile, toast the sesame and pumpkin seeds in a dry frying pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

   Tip: Toasting the seeds enhances their nutty flavour and adds a pleasant crunch to the dish.

6. 6

   Remove the roasted tempeh and courgette from the oven and transfer to a serving dish. Sprinkle with the toasted seeds and chilli flakes if using.

7. 7

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving warm or at room temperature.

   Tip: This dish is delicious served alongside grains like quinoa or with fresh salad greens.