Grilled coconut meat with green pea tempeh and vegetables

Ingredients (4 servings)

• 400 g fresh seasonal vegetables (bell pepper, zucchini, eggplant, tomatoes, carrot, sweet potatoes)
• 600 g coconut meat – pulp from young coconut Wild & Coco
• 200 g tempeh made from green peas Wild & Coco
• soy sauce
• curry
• fresh herbs (e.g. coriander)
• pecans or other large nuts
• extra virgin olive oil
• white Kampot pepper
• fleur de sel

Instructions

1. Briefly marinate pieces of coconut pulp with curry seasoning.

2. Marinate the tempeh with soy sauce.

3. Chop the seasonal vegetables, add salt, nuts, olive oil, and white Kampot pepper.

4. Place the vegetables on the grill, alongside the marinated coconut and tempeh.

5. Turn everything regularly on the grill and gradually remove.

6. Arrange all the ingredients together on a plate with tweezers – creating a "salad".

7. Add fresh herbs and fleur de sel.

8. Enjoy a fresh, healthy, tasty, and nutritionally excellent dish!

Bon appétit!

Author: Mateo De Carli