Garlic romanesco and seitan with spelt and pecorino

Ingredients

For 1 serving

• Seitan120 g
• Romanesco250 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Farro50 g
• Pecorino10 g
• Saltto taste

Contains: gluten, lactose, soy,

In season: October – March

Method

1. Bring two pans of water to the boil and salt them. In one, cook the farro over medium heat for 25–30 minutes, until tender but still al dente; drain.
2. Meanwhile divide the Romanesco into small florets and wash them; blanch them in the other pan for 3 minutes, until bright green but still firm, and drain.
3. Cut the seitan into 1.5 cm cubes; peel and thinly slice the garlic; grate the pecorino.
4. Heat the extra virgin olive oil in a large pan over medium-high heat with the garlic and chilli for 1 minute, until the garlic sizzles without browning; add the seitan and Romanesco and stir-fry for 7 minutes, until the seitan is golden and the florets have a few charred edges. Adjust the salt.
5. Add the drained farro, toss for 1 minute over high heat to take on the flavours and serve with the pecorino.