- Pan fry the tempeh fingers in olive oil until gold and crispy.
- Blend sundried tomatoes, macadamias, basil and pepper to the consistency of a chunky dip.
- Mash avocado and add chilli, spring onion, Spanish onion, lemon juice, salt and pepper and mix well into a dip.
- Arrange equal servings of tempeh fingers per person and serve with a dollop of each dip.
- Serve with 3 additional handfuls of recommended vegetables or salad per person.