Calum Harris’ green and mean vegan sandos

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the tempeh strips in a large bowl, then rub with the olive oil and mixed herbs, as well as some salt and pepper. Put the strips on a baking tray, then bake for around 8 minutes until golden.

2. Meanwhile, add the cabbage, spring onions and cucumber to a salad bowl and set aside.

3. Add the spinach, lime juice, basil, tahini, extra-virgin olive oil and nutritional yeast to a food processor. Whizz together until you have a smooth dressing. Mix three quarters of the dressing into the cabbage.

4. Brush the remaining dressing over the cooked tempeh.

5. Put the tempeh onto 4 of the bread slices, followed by the salad. Press on the top slices of bread, slice in half and enjoy.