Marinated tempeh, peach and avocado millefeuille with mixed leaves and crunchy papadams

Ingredients

• 1 blocktempeh
• 2ripe nectarines
• 1medium-ripe avocado
• 1 headgreen oak leaf lettuce
• 1/2 headromaine lettuce
• 1 handfulrocket
• 1 handfulmizuna
• juice of 3lemons
• 4papadams, chickpea-flour crisps
• 1 jarplain soya yoghurt
• 1 litresunflower oil, for frying
• to tastesalt and black pepper
• 5 tablespoonstamari sauce
• to tasteextra-virgin olive oil

Instructions

1. 1

   Marinate the tempeh

   Heat the sunflower oil in a small saucepan for frying the papadams. Meanwhile, slice the tempeh thinly. In a small bowl, mix the tamari with the juice of 2 lemons and about 7 tablespoons of extra-virgin olive oil. Spoon about 1 tablespoon of the marinade into a container, add a layer of tempeh, cover with more marinade, then repeat with the remaining tempeh and marinade. Set aside.

2. 2

   Slice the fruit

   Wash the nectarines, cut each into quarters and remove the stones. Slice the fruit thinly, about 2 mm thick, and set it aside. Peel and stone the avocado, then cut it into slices of the same thickness. Coat the avocado straight away with lemon juice to help prevent it from discolouring.

3. 3

   Prepare the leaves

   Trim and wash the lettuces, then dry them thoroughly. Cut the larger leaves into smaller pieces with a small knife. Season the soya yoghurt with salt, pepper and a drizzle of extra-virgin olive oil, then spoon it into a small bowl.

4. 4

   Fry and assemble

   Once the sunflower oil is hot, fry the papadams briefly. When golden, lift them out with a slotted spoon and drain on kitchen paper. Build the millefeuille at one side of each plate, layering avocado, tempeh and nectarine; add one or two more layers. Arrange the mixed leaves alongside, tucking in a few pieces of papadam, and serve with the yoghurt sauce and pepper.

What is a tempeh millefeuille?

A millefeuille is a dish assembled in distinct layers, a name often associated with French pastry but also used for savoury stacks. This version brings together tempeh, stone fruit and avocado with salad leaves and crisp papadam.

The combination is built around contrast: tangy tamari marinade, soft fruit and avocado, fresh leaves and a crunchy finish. Soya yoghurt gives the plate a cool, creamy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

Tempeh and soya yoghurt contribute protein, while the nectarines and papadams provide most of the carbohydrate. The frying oil and olive oil, along with avocado, are the main sources of fat; serve with plenty of the mixed leaves to balance the plate.

The tempeh marinade

Layered marinade: sliced tempeh is arranged with tamari, lemon juice and olive oil so the dressing can coat the pieces. Keep the slices thin as directed to make them easier to stack.

Time: the method says to set the marinated tempeh aside but does not specify a marinating duration. Prepare it first, then continue with the fruit and salad.

Keep the fruit slices neat

Nectarines: quarter them and remove the stones before slicing to about 2 mm. Thin, even slices are easier to layer without making the stack bulky.

Avocado: slice it to match the nectarine thickness and dress it straight away with lemon juice. This helps limit discolouration while you assemble the plates.

Dry, fresh leaves

Thorough drying: wash the lettuces and dry them carefully before cutting larger leaves into smaller pieces. Wet leaves can dilute the yoghurt dressing and make the salad less crisp.

Leaf mix: oak leaf, romaine, rocket and mizuna bring different shapes and textures. Keep them ready to arrange alongside the layered tempeh rather than pressing them into the stack.

Frying the papadams

Hot oil: fry the papadams for only a short time, watching for them to turn golden. The recipe does not give a specific oil temperature or frying duration.

Drain well: lift them out with a slotted spoon and set them on kitchen paper. Add pieces to the salad shortly before serving to retain their crunch.

Build the plate

Layering: start with avocado, follow with tempeh and nectarine, then repeat for one or two more layers. Arrange the salad leaves to one side, with a few papadam pieces among them.

Sauce: serve the seasoned soya yoghurt alongside the stack. This keeps the layers visible and lets each person add sauce as they eat.

What to serve alongside

The recipe already includes a generous mixed-leaf salad, so serve the plates as they are for a light lunch. If you want a more substantial meal, add a simple side of cooked grains without changing the millefeuille itself.

Recipe notes & tips

• Slice the tempeh, nectarine and avocado to a similar thickness for tidier layers.
• Use lemon juice on the avocado as soon as it is sliced.
• Dry the salad leaves thoroughly after washing.
• Keep the papadams separate until close to serving so they stay crisp.
• Set out the yoghurt sauce in a bowl so it can be added at the table.

Variations

• Use peaches: swap the nectarines for ripe peaches and remove the stones before slicing.
• Change the leaves: use another mix of tender salad leaves if mizuna is unavailable.
• Add fresh herbs: scatter a few chopped soft herbs over the salad just before serving.
• Adjust the sauce: add more lemon juice to the soya yoghurt for a sharper dressing.
• Serve the papadams whole: place them alongside the salad instead of breaking them into pieces.

Common mistakes to avoid

• Thick fruit slices: they can make the stack unstable; aim for slices about 2 mm thick.
• Uncoated tempeh: spoon marinade between each layer so it reaches the slices throughout.
• Browned avocado: dress it immediately with lemon juice after slicing.
• Wet salad leaves: dry them well so they do not water down the plate.
• Soft papadams: drain them on kitchen paper and add them just before serving.

How to store

This dish is best assembled and eaten straight away. If needed, refrigerate the marinated tempeh, sliced fruit and prepared leaves separately in covered containers and use within 1 day; keep the fried papadams airtight at room temperature and add them only when serving.

Frequently asked questions