Indonesian salad with spiced tempeh topping

Ingredients

Serves 4 as a side

• 300g green beans
• 250g bean shoots
• 2 cups kale, finely sliced
• ¼ cup slivered almonds, toasted, for garnish
• 2 spring onions, finely sliced, for garnish

tempeh topping

• 300g tempeh, crumbled
• 2 Makrut lime leaves, deveined and finely sliced (see tip)
• 2 shallots, peeled and coarsely chopped
• 2 red chillies, deseeded (retain the seeds for more heat)
• 2 garlic cloves
• 2 tbsp coconut sugar
• 1 tsp low-sodium tamari
• 1 tsp fresh galangal, grated
• 2 tsp tamarind paste
• ¼ tsp salt