Wash all salad vegetables well, drain and transfer to a chopping board.
Finely chop cabbage and mixed leaf salad into thin strips, cut tomatoes into quarters and cube bell pepper, peel and cut a ripe avocado into cubes set aside.
Drain your tempeh and cut in half lengthways, heat oil in a frying pan and cook tempeh with soy sauce, garlic and onion powder, stir frying for 5-8 minutes, or until crispy. Turn off heat, and set aside.
Combine avocado, leaves, sweetcorn and veggies in a large bowl. Drizzle on olive oil and vinegar, using salad tongs to combine well. Sprinkle on some salt and pepper, then evenly distribute tempeh pieces on top of the salad.
Sprinkle on the black sesame seeds, serve and enjoy!