Crispy grilled tempeh with mustard and fresh coleslaw.

• 2 fillets temperature
• 2 tablespoons mustard
• 4-5 leaves of lettuce
• 1 small head of cabbage
• 1/2 bunch of dill
• 1-2 tablespoons olive oil
• 1/2 lemon
• 1 tsp salt
• 1 tablespoon chili sauce (optional)

Grilled tempeh on skarichka until a dark tan. Serve on fresh lettuce and spicy mustard.

Cut the cabbage into small pieces (ideally a food processor) and prepare a sauce of finely chopped dill, lemon juice, olive oil and salt. Stir well and garnish with spicy chili sauce.

Bon Appetit!

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