Tempeh kebabs, satay sauce, spinach garlic rice

Bring a small pot of water to the boil.

Cut the tempeh into 2-3 cm cubes. Cook in boiling water for 90 seconds, strain then toss with the tempeh marinade. Allow to sit while you prepare the vegetables.

Remove the end from the red onion, cut in half lengthways, remove and discard some of the thin pieces from the centre. Cut into about 8-10 rough pieces, roughly the same size as the tempeh.

Cut the pepper in half and remove the core. Cut each half into 3 then each third in half. Cut the courgette into 3cm rounds.

Preheat the oven to 200 degrees celsius.

Rinse rice thoroughly under a cold tap, until the water runs clear. Strain off the water, place the rice in a pot with one and half times the amount of water to rice and a pinch of salt. Bring to a boil, stir then reduce to a very low heat. Cover and cook for about 15 minutes. Remove from the heat and let sit for 5 minutes.

Skewer the tempeh with red onion, courgette and pepper. The order doesn’t matter just make sure the red onion isn’t too thick. Mix some olive oil with any remaining marinade in the bottom of the tempeh bowl. Lay skewers on a baking tray, brush over marinade olive oil mix. Bake for 10-12 minutes until golden.

While the kebabs are cooking get the spinach ready.

Mince the garlic. Cook in a medium sauce pan on a medium heat in a little oil for about 30 seconds. Add the spinach, a pinch of salt and cook for about another 90 seconds. Flip the spinach out onto a chopping board and run a knife through it a few times. Once the rice is cooked mix the spinach through.

Warm the satay sauce in a small pan or microwave with a bit of water.

Serve kebabs and rice topped with satay sauce and a lice of lemon on the side.