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Salad with tempeh and avocado & Monastrell Tempranillo Reserva


2 heads of a little gem (a firm type of lettuce), washed and torn into small pieces
1 pack of tempeh
1 pomegranate, the seeds
1 avocado
50g of macadamia nuts
The juice of half a lemon
1 teaspoon of pomegranate molasses
2 tablespoons of olive oil
1 teaspoon of sherry vinegar
1 tablespoon of maple syrup
1 teaspoon of liquid smoke (organic shops, online shops), ½ a tablespoon of smoked paprika powder can be used instead
1 tablespoon of soya sauce
½ a teaspoon of ground cumin
1 tablespoon of sunflower oil


1. First make the marinade for the tempeh bacon by mixing the soya sauce, maple syrup, liquid smoke, and cumin with 1 tablespoon of sunflower oil. Slice the tempeh as thinly as possible, pour over the marinade, and allow to marinate for at least 10 minutes.

2. Cook the tempeh strips on medium heat until golden brown and crispy, turning often.

3. Meanwhile, mash the avocado with a fork and season with salt, pepper, and lemon juice.

4. Make a dressing by mixing the pomegranate molasses with the sherry vinegar, the tablespoon of maple syrup, and the two tablespoons of olive oil. Drizzle the little gem with the dressing. Divide between the plates. Place the tempeh next to the little gem. Add the avocado mix. Grate the macadamia nuts over the avocado and garnish with the pomegranate seeds.

Food and wine pairing

This wine is what you’d call rich in flavor: lots of dark fruit, lots of spice, vanilla, and earthy notes that are all kept in check by the fresh acidity in the finish. The powerful flavors of the tempeh are a great match. The mild, soft, and creamy avocado does not throw the wine off balance. It has sufficient character to serve as a worthy partner. A fun and exciting combination.

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