Griddled seitan with cherry tomatoes, olives and oregano on corn cakes

Ingredients

For 1 serving

• Seitan100 g
• Puffed corn cakes2
• Cherry tomatoes100 g
• Black olives4
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, soy

Method

1. Cut the seitan into thin slices and pat them dry with kitchen paper.
2. Heat a griddle or non-stick pan over high heat with half the oil and cook the seitan for 2 minutes per side, until golden and marked.
3. Meanwhile wash the cherry tomatoes and quarter them; pit the black olives and slice them into rings.
4. Dress the tomatoes and olives with the rest of the oil, the dried oregano and a pinch of salt.
5. Arrange the seitan on the corn cakes and top with the dressed tomatoes.