Ingredients
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Preparation
1
Preheat the barbecue to medium-high. Clean and oil the grate.
2
Toss the tempeh sticks in ¼ cup of the Caesar dressing and lay them on the grill. Cook for 4 minutes, turning often.
3
Brush the romaine hearts with olive oil, set them on the grill and cook 1 minute per side. Just long enough for grill marks and a touch of smoky flavour in the lettuce. No longer.
4
Put the romaine hearts on plates, add the grilled tempeh and a generous drizzle of Caesar dressing, then finish with the tomatoes and croutons.
5
Fridge: 5 days
6
Freezer: not recommended
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