Griddled seitan bowl with roast potatoes, green beans and tahini

Ingredients

For 1 serving

• Seitan130 g
• Potatoes200 g
• Green beans150 g
• Tahini12 g
• Lemon juice1 tablespoon
• Extra virgin olive oil8 g
• Rosemaryto taste
• Garlic powderto taste
• Saltto taste

Contains: gluten, soy, sesame,

In season: June – September

Method

1. Preheat the oven to 220 °C (conventional). Wash the potatoes, cut them into wedges without peeling and toss them on a lined tray with half the oil, the rosemary and a pinch of salt.
2. Roast for 30 minutes, turning halfway, until crisp outside and soft inside.
3. Meanwhile, bring a small pan of salted water to the boil. Top and tail the green beans and boil them for 7 minutes, until tender but still crisp; drain.
4. Mix the tahini with the lemon juice, garlic powder, a pinch of salt and water added a spoonful at a time until the sauce is pourable.
5. Cut the seitan into roughly 1 cm slices and brush with the remaining oil. Heat a griddle or frying pan well over high heat and cook the slices for 2 minutes per side, until marked and golden.
6. Build the bowl with the potatoes, green beans and seitan and pour the tahini sauce over the top.