PORTOBELLO MUSHROOM AND TEMPEH IN TURKISH PIDE
Toasted pide, is split in half and filled with grilled thin sliced tempeh and Portobello mushrooms, yoghurt, tomato relish, halved cherry tomatoes, cos and spinach leaves. A meal in a toasted sandwich!
Mix the oil, garlic, oregano and toss with the tempeh and mushrooms. Grill or fry the mushrooms and tempeh slices, side by side, for about 10 minutes over moderate heat or until the mushrooms are soft and the tempeh browned.
Place the bottom of the pide on a clean surface and spread half the yoghurt over it. Place the Cos and spinach leaves evenly on top.
Place the mushrooms on the leaves and the tempeh sliced on the mushrooms. Spread the remaining yoghurt over the tempeh and the relish on top. Place the tomatoes on top of everything.
Top with the top of the pide and slice into 4 even slices.
4 tablespoons extra virgin olive oil
2 Garlic Cloves finely chopped
1 teaspoon Farro dried oregano
125 gram Tonzu Organic Tempeh sliced in half, each half sliced horizontally so you have four thin slices
5 portobello mushrooms, stalks sliced off flush with the cap
1 Wild Wheat Turkish pide sliced in half horizontally, insides toasted under a hot grill when needed
100 millilitres The Collective Straight Up plain yoghurt
1 Baby Cos Lettuce leaves picked
25 gram bag fresh spinach
75 gram Cherry Tomatoes halved
100 millilitres Relish the Thought tomato relish