Lemon & Capper Fiddleheads with Tempeh
1 200g package of tempeh
2 cups of fresh fiddleheads
2 tbsp olive oil
2 tbsp capers
2 tbsp fresh thyme
⅛ cup fresh parsley chopped
Salt and pepper to serve
Preheat oven to 415 degrees F and bring a small pot of water to boil on the stove.
Wash fiddleheads thoroughly and trim off any ends that have browned before blanching them in the boiling water for 5 mins.
Strain the fiddleheads and put aside in a bowl of ice water
Heat up the olive oil and a dash of salt on medium heat in a cast iron pan on the stove and fry the tempeh until it is crispy and brown
Add the capers to the tempeh and fry for another 3 minutes.
Add the lemon juice, fresh thyme, fiddleheads, and a dash more salt to the pan and put the whole mixture in the oven for 8-12 mins
Serve with fresh parsley and lemon slices (and more salt to taste)