Tempeh & chickpea dhal wrap

Pull together this easy vegan wrap with tempeh and dhal to serve for breakfast or lunch. Full on flavour, it comes together in just over 30 minutes

Bring a large pan of slightly salted water to a boil, then add the tempeh. Boil for 15-20 mins until softened. Drain and set aside to cool slightly.
Meanwhile, mix together the soy sauce, sesame oil and honey or maple syrup in a large bowl. Heat the oven to 200C/180C fan/gas 6. Coat the tempeh in the marinade and tip out onto a baking tray. Cook for 15-20 mins until the marinade starts to caramelise.
Meanwhile, set a medium saucepan over a medium heat. Put the chickpeas, turmeric, cumin and curry powder in the pan, along with a generous splash of water. Mash the chickpeas slightly using a fork or potato masher to create a thick dhal consistency, adding more water if needed. Season to taste, then remove from the heat and set aside.
Put the spinach in a large, microwave-safe bowl with a squeeze of lemon juice, microwaving for about 1-2 mins until wilted.
Once the tempeh is cooked, you can form the wraps. Spread some sweet chilli jam three-quarters of the way along the middle of the wrap. Top each wrap with the with the dhal, a handful of wilted spinach and a handful of the tempeh, then roll the wrap up tightly, repeating with the remaining three.
Toast the wraps in a dry frying pan for 3-4 mins on each side, then wrap in foil and store in the fridge or freezer, reheating when ready to serve. Will keep frozen for up to three months. Reheat in a low oven or in the microwave in short blasts.