FOR THE 2-2-2 TEMPEH:

• 1 package tempeh
• 2 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 2 tbsp tamari 

THE SALAD:

• 1-2 bunches asparagus 
• 1 package (6) baby cucumbers
• 1 cup radishes 
• 2 cups frozen peas 
• 1 bunch mint 

MAPLE MUSTARD DRESSING:

• ¼ cup oil 
• 2 T maple syrup
• 2 tsp fresh lemon juice 
• ½ tsp Dijon mustard 
• ½ tsp salt
• ½ tsp pepper 

TOPPERS (OPTIONAL):

• 2 tbsp hemp hearts
• 2 tbsp toasted sesame seeds

TEMPEH:

1. Mix the marinade ingredients together, and rinse the tempeh with water. Pat dry completely.
2. Cut the tempeh into cubes or strips.
3. Add tempeh to the bowl and ensure marinade is covering it. Marinate at least 20 min. (Note: Continue to
   salad prep while this is marinating.)
4. Preheat oven to 400 and line a baking sheet with parchment.
5. Place the tempeh on the baking sheet.
6. Bake 15-20 min, flipping halfway through. 

SALAD:
Asparagus:

1. Add water to a medium sized pot and toss in salt to taste. While water heats up, dice the asparagus into 2”
   pieces. Allow it to come to a rolling boil. Lower the heat and add the asparagus to the water. (Note: We like to
   make my dressing now.)
2. Steam for 3 minutes and strain. Pour ice water over and add to a bowl of ice to retain crispness and green
   colour.

Peas:

1. Add peas to a small pot and allow to boil for 2-3 minutes. Once softened but still bright green, strain and
   place into a bowl of ice. 

Vegetables:

1. Slice the radishes into thin rounds- using a mandolin if that’s accessible to you.
2. Slice the cucumbers into long strips or cubes.
3. Clean and dry the mint thoroughly. Slice it into strips, leaving some whole leaves over for garnish. 

DRESSING:

1. Whisk all ingredients together.

ASSEMBLY:

• Combine cucumbers, radish, asparagus, and peas. Pour dressing over. Gently combine the sliced mint.
• Once tempeh has cooled, add to salad. Top with mint garnish and optional sesame seeds and hemp hearts.