Tempeh & chickpea dhal wrap

Method

• step 1

  Bring a large pan of slightly salted water to a boil, then add the tempeh. Boil for 15-20 mins until softened. Drain and set aside to cool slightly.

• step 2

  Meanwhile, mix together the soy sauce, sesame oil and honey or maple syrup in a large bowl. Heat the oven to 200C/180C fan/gas 6. Coat the tempeh in the marinade and tip out onto a baking tray. Cook for 15-20 mins until the marinade starts to caramelise.

• step 3

  Meanwhile, set a medium saucepan over a medium heat. Put the chickpeas, turmeric, cumin and curry powder in the pan, along with a generous splash of water. Mash the chickpeas slightly using a fork or potato masher to create a thick dhal consistency, adding more water if needed. Season to taste, then remove from the heat and set aside.

• step 4

  Put the spinach in a large, microwave-safe bowl with a squeeze of lemon juice, microwaving for about 1-2 mins until wilted.

• step 5

  Once the tempeh is cooked, you can form the wraps. Spread some sweet chilli jam three-quarters of the way along the middle of the wrap. Top each wrap with the with the dhal, a handful of wilted spinach and a handful of the tempeh, then roll the wrap up tightly, repeating with the remaining three.

• step 6

  Toast the wraps in a dry frying pan for 3-4 mins on each side, then wrap in foil and store in the fridge or freezer, reheating when ready to serve. Will keep frozen for up to three months. Reheat in a low oven or in the microwave in short blasts.