2. Combine the aioli with 1/2 tbsp vinegar, 1 tbsp olive oil and 2 tbsp water. Season to taste with salt and pepper.
3. Crush the cornflakes to resemble a crumb (see notes) and spread out onto a plate. Slice tempeh into batons. Coat with with 1/8-1/4 tsp cayenne pepper, 1 tbsp oil and salt. Press down into crumbs to coat.
4. Heat frypan with 2 tbsp oil over medium-high heat. Cook tempeh (in batches if needed) for 4-5 minutes each side until golden and cooked through. Add more oil to pan in between if needed.
5. Arrange gem lettuces among plates. Top with shredded salad and drizzle over dressing. Serve with tempeh fingers on the side.
You can crush the cornflakes in the bag it comes in, or alternatively you can use a small food processor.
Cayenne pepper can be quite hot so use to taste. You can also substitute it with ground sweet or smoked paprika.
Celery, 2 sticks
Spring onions, 1/3 bunch *
Baby wombok, 1 (use to taste)
Green apple, 1
Aioli, 2 tubs (2 x 50g)
Cornflakes, 1 packet (100g)
Seasoned tempeh, 2 packets (2 x 200g)
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, cayenne pepper (optional), white wine vinegar