Tempeh caesar panzanella | New World

Ingredients

• Caesar dressing
• ½ cup Raw cashew nuts
• ¼ cup Water, plus 2 Tbsp extra
• 8 Kalamata olives, pitted
• 1 Tbsp Capers
• ½ tsp Dijon mustard
• 2 tsp Cider vinegar
• 1 tsp Soy sauce, Kikkoman or Tamari
• 1 clove Garlic
• ½ tsp Salt
• ½ tsp Black pepper
• Tempeh
• 250 g Tempeh, chopped into fingers
• ¼ cup Freshly squeezed orange juice
• 1 Tbsp Lemon juice
• ½ tsp Fennel seeds, finely ground
• Panzanella bread and salad
• 4 slices Sourdough bread, use leftover loaf
• 2 cloves Crushed garlic
• 100 g Cherry tomatoes, chopped
• 1 handful Basil, chopped
• 2 tsp Olive oil
• ¼ tsp Salt
• ¼ tsp Cracked pepper
• 1 Baby cos lettuce, chopped into shards
• 15 cm Cucumber, chopped into bite-sized pieces
• 1 Red pepper, either a long red type or capsicum, chopped into bite-sized pieces
• 1 Finely sliced spring onion
• 1 Orange, to squeeze over salad