Crispy tempeh with crunchy croutons on the salad.
- 1 lettuce
- 1 cucumber
- 100 g sprouts Optional
- 2 fillets temperature
- 3 slices of stale bread
- 1 tablespoon extra virgin olive oil
- pinch of dried herbs
Bake pace of the grill and cut into cubes.
Cut the bread into cubes and also arrange in a baking dish with a spoon of olive oil. Bake in the oven until it hardened.
Wash and chop vegetables for a salad. Mix everything in a deep bowl and season with a spoon of olive oil and a mix of spices (salt, savory, parsley, etc.).