Tempeh meatball sub with Spring Fed organic greens

In a medium pot cook lentils in salted boiling for 25- 30 mins or until tender.

Mince garlic, set half aside and then fry the other half in a drizzle of oil for approx 1 minute. Add tinned tomatoes and reduce the heat to low, add dried herb mix, sugar, salt and pepper.

Dice onion and celery. Sauté along with remaining garlic in a separate pan until softened – approximately 8 minutes.

Grate tempeh and chop parsley. In a bowl, mix grated tempeh, cooked lentils (crushed the lentils with your hands a little), 3/4 of  parsley (reserve 1/4 to sprinkle over the top) and the onion/celery mix, taste and season. Roll mixture into golf ball sized balls. Coat balls in breadcrumbs, place on an oven tray, drizzle with a little olive oil and bake for 12 – 15 minutes or until golden.

Cut the sub loaf length ways. At this stage if you want it toasted, pop in it the oven for a minute or 2, as the meatballs are finishing cooking.

To serve – Place the meatballs in the sub loaf and smother in tomato sauce. Top with parmesan and basil. In a bowl, lightly toss the greens with vinaigrette and a little salt.