Griddled seitan with chimichurri and potatoes

Ingredients

For 1 serving

• Seitan150 g
• Parsley15 g
• Dried oreganoto taste
• Garlic1 clove
• Chili pepperto taste
• Red wine vinegar1 teaspoon
• Extra virgin olive oil1 tablespoon
• Potatoes200 g
• Saltto taste

Contains: gluten, soy, sulphites,

Method

1. Peel the potatoes and cut them into 1.5 cm cubes. Heat a third of the extra virgin olive oil in a pan over medium heat, add the potatoes with a pinch of salt, cover and cook for 18 minutes, turning now and then, until golden outside and soft inside.
2. Meanwhile make the chimichurri: wash and finely chop the parsley, chop the peeled garlic and chilli and mix them with the oregano, red wine vinegar, remaining oil and a pinch of salt. Let it stand: the longer it sits, the better it tastes.
3. Heat a griddle or ridged pan over medium-high heat and cut the seitan into slices about 1.5 cm thick.
4. Grill the seitan for 3 minutes per side, until golden with dark marks and piping hot.
5. Serve the seitan topped with the chimichurri, with the potatoes alongside.