Tempeh skewers with cashew lime sauce

1 Slice tempeh into 8 even strips, each approx. 5mm thick. Place spring onion, olive oil, soy sauce, lime juice, garlic and turmeric into a blender or small food processor and blend until a smooth-ish paste forms. Pour half of this into the base of a container large enough to snugly fit the tempeh. Add tempeh and coat each piece well in the marinade before pouring the remaining marinade on top. Cover and refrigerate at least 4 hours, or preferably overnight. If using wooden skewers, soak these overnight in cold water to prevent them from burning during cooking.

2 To make the cashew lime sauce, combine all the ingredients in a small bowl and mix until smooth. Add 1—2 teaspoons of warm water if needed to form a lovely pourable sauce. Season with salt, to taste.

3 Remove tempeh from the fridge and thread one piece lengthwise onto each skewer.

4 Heat and oil a barbecue grill plate and grill skewers until golden and crispy on all sides. Alternatively, cook over medium-high heat in a large frying pan with a touch of oil until golden. Stir parsley into the rice and serve with the coleslaw (dressed with the blended oil and vinegar) and a drizzle of cashew lime sauce.