Vegetarian 
30 Min
pretty easy 
4 People
Gomasio is dry Japanese condiment also known as sesame salt. We’ve used it to jazz up your traditional parsnip chip and paired it with flavoursome tempeh, a fresh side salad and tartare sauce.
1. Set oven to 200ºC.
Add sesame seeds and 1/2 tsp salt to a small food processor. Blend into a crumb consistency.
2. Cut parsnips into chips. Coat with 1 1/2 tbsp oil and then sesame crumb. Lay on lined oven tray and roast in oven for 20-25 minutes until golden and cooked through.
3. Halve tomatoes. Dice cucumber and capsicum. Toss together in a bowl with 1 tbsp vinegar and 1 tbsp olive oil. Set aside. Season with salt and pepper.
4. Finely chop dill. Combine with 1 crushed garlic clove, 2 tsp vinegar and yoghurt. Season to taste with salt and pepper.
5. Cut tempeh into batons. Coat with 1 tsp smoked paprika, 2 tbsp oil, salt and pepper. Heat frypan over medium-high heat and cook for 2-3 minutes each side until golden. Take off heat and squeeze over lemon juice.
6. Divide tempeh, salad and chips among plates. Serve with tartare sauce.
Notes:
You can also leave the sesame seeds whole.
Add sesame seeds and 1/2 tsp salt to a small food processor. Blend into a crumb consistency.
2. Cut parsnips into chips. Coat with 1 1/2 tbsp oil and then sesame crumb. Lay on lined oven tray and roast in oven for 20-25 minutes until golden and cooked through.
3. Halve tomatoes. Dice cucumber and capsicum. Toss together in a bowl with 1 tbsp vinegar and 1 tbsp olive oil. Set aside. Season with salt and pepper.
4. Finely chop dill. Combine with 1 crushed garlic clove, 2 tsp vinegar and yoghurt. Season to taste with salt and pepper.
5. Cut tempeh into batons. Coat with 1 tsp smoked paprika, 2 tbsp oil, salt and pepper. Heat frypan over medium-high heat and cook for 2-3 minutes each side until golden. Take off heat and squeeze over lemon juice.
6. Divide tempeh, salad and chips among plates. Serve with tartare sauce.
Notes:
You can also leave the sesame seeds whole.
sesame seed mix 1 packet (80g)
Parsnips 800g
Cherry tomatoes 1 punnet (200g)
Lebanese cucumber 1
Green capsicum 1
dill 1 packet
Coconut yoghurt 1 tub (120g)
natural tempeh 2 packets (2 x 200g)
lemon 1/2
From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove), red wine vinegar, smoked paprika
Parsnips 800g
Cherry tomatoes 1 punnet (200g)
Lebanese cucumber 1
Green capsicum 1
dill 1 packet
Coconut yoghurt 1 tub (120g)
natural tempeh 2 packets (2 x 200g)
lemon 1/2
From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove), red wine vinegar, smoked paprika
