Sear Heirloom Tomatoes and Tempeh with olive oil until it has a nice caramel colour.
Season the Tempeh and Heirloom Tomatoes with salt and pepper. Leave aside to cool.
With a small knife, harvest your Tiny Greens Microgreens from their pots into a bowl.
Add your pan seared Heirloom Tomatoes, Tempeh, Fresh Pomegranate and Olive oil together in your bowl of Microgreens and toss it well.
Finish off your salad by squeezing a lemon wedge and season to perfection.
Plate all your components together and it is ready to be served.