Piri Piri Tempeh

Place a small saucepan over medium-high heat with the farro. Toast, stirring occasionally, until aromatic and lightly browned, about 1 to 3 minutes. Cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat. Cover to keep warm.

Dice the tempeh into 1 inch pieces. Trim, deseed, and dice the red bell pepper into 1 inch pieces. Peel and mince the shallot and garlic. Check the Castelvetrano olives for pits, then roughly chop. Destem and mince the Thai chile. Pick the mint leaves from their stems and roughly chop.

Supreme the orange by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments and drop them into the bowl. Transfer the orange segments to a cutting board, reserving the juice in the bowl. Squeeze the remaining juice out of the membrane into the bowl.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the diced tempeh and a pinch of salt and pepper. Cook until it begins to brown, about 3 to 5 minutes. Add the diced bell pepper and just half of the minced garlic, and cook until the pepper is slightly tender, about 3 to 5 minutes. Add the smoked paprika, toss to coat evenly, and cook until aromatic, about 1 minute.

Add the minced shallot, remaining minced garlic, as much minced chile as you’d like, sherry vinegar, a pinch of salt and pepper, and 2 tbsp olive oil to the bowl with the orange juice. Whisk to combine, taste, and adjust seasoning with salt and pepper as needed.

Divide the cooked farro and baby arugula between shallow bowls. Top with the tempeh, Castelvetrano olives, and orange supremes. Drizzle with piri piri vinaigrette and sprinkle with chopped mint. Enjoy!