Smashed Cucumber & Tempeh Cold Noodle Salad with Tahini Chilli Dressing

Method

1. 1 Place the cucumber on a wooden chopping board. Smash it along its length using a heavy pestle or rolling pin until it splits open. Slice diagonally into 3–4cm (roughly 1–1.5 inches) pieces and transfer to a medium bowl. Sprinkle with a pinch of salt and set aside for 15 minutes, then drain off any excess liquid.
2. 2 Heat a glug of sesame oil in a pan over medium heat. Once hot, add the tempeh in a single layer and cook undisturbed for 3–4 minutes until crispy and golden. Flip and cook the remaining sides until golden all over. Set aside.
3. 3 Meanwhile, cook the vermicelli noodles according to the packet instructions. Drain and set aside.
4. 4 Combine all the dressing ingredients in a small bowl or jar and whisk well until smooth. Taste and adjust seasoning.
5. 5 To assemble, add the noodles, drained cucumber, edamame, tempeh, spring onions and mint to a large bowl. Pour over the dressing and toss until well coated. Divide between two bowls and serve.