Griddled Avocado with Crispy Tempeh and Quinoa Leaf Salad - Vegetarian Society

Ingredients

• 2 small avocados
• 1 tbsp olive oil
• 2 x 198g tempeh, torn into pieces approximately 1½ cm thick
• 4 tsp olive oil
• 2 tsp vegan horseradish sauce
• 2 tsp cider vinegar
• 1 small lemon, juice and zest
• black pepper, for seasoning
• 170g crispy salad leaves
• 100g spring onion, sliced
• 1 small bunch mint, finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 20g pink sushi ginger, shredded
• 70g quinoa, cooked as directed on the pack