Warm green bean salad with cheese and tempeh

Wash the beans and cut them a little if desired. Boil them in water for about 15 minutes.

Meanwhile, chop the onion and cut the cherry tomatoes in half. Sauté the onion first, over medium heat with a little extra virgin olive oil, about 5 minutes. Then add the tomatoes and brown for a couple of minutes.

Add the beans to the pan, mix well and turn off the heat. Remove to a plate.

In the same pan, brown the diced tempeh. Mix with the vegetables.

Serve the vegetables with the tempeh, a little cheese to taste and the avocado.