Temph mit gebratenen Rosmarin-Tomaten an gemischtem Salat

ich war neugierig, was das ist und wie das so schmckt und muss sagen, ich weiss nicht, ich weiss nicht … irgendwie nicht schlecht, vielleicht auch nochmal ganz anders probieren, hier jedenfalls der erste tempeh versuch:

für 2

150 g temph, in scheiben geschnitten | etwa 10 mittelgrosse tomaten, grob zerkleinert | 1 schuss olivenöl | 1 knoblauchzehe, fein gehackt | etwas frischen rosmarin | etwa 150 g gemischten blattsalat vom markt | 1.5 el olivenöl | 1.5 el arganöl | 1.5 el balsamico | 1 tl waldhonig | salz und pfeffer

das temph und die tomaten in eine auflaufform geben, mit etwas olivenöl beträufeln, die knoblauchzehe unterrühren, mit salz und pfeffer abschmcken und 1,2,3, zweige frischen rosmarin mit in die form geben. das ganze kommt für etwa 20 minuten in den ofen, bei etwa 160°. in der zwischenzeit auf oliven nund arganöl mit balsamico, honig, salz und pfeffer ein dresing schütteln und mit dem salt mischen. das temph und die tomaten zum salt reichen.

sf | 21.7.2010 | 19 Kommentare

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