Griddled seitan with romesco sauce and potatoes

Ingredients

For 1 serving

• Seitan130 g
• Bell peppers150 g
• Almonds10 g
• Tomatoes50 g
• Garlic1 clove
• Paprikato taste
• Red wine vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Potatoes150 g
• Saltto taste

Contains: gluten, nuts, soy, sulphites,

In season: June – September

Method

1. Peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
2. Meanwhile heat a griddle over high heat. Wash the pepper and tomato, remove the seeds and pith from the pepper and cut it into strips; grill the pepper and tomato for 8–10 minutes, turning, until the skin is blackened and the flesh soft; let them cool slightly and peel.
3. Toast the almonds in a dry small pan over medium heat for 2–3 minutes, until golden.
4. Blend the pepper, tomato, almonds, peeled garlic, paprika, red wine vinegar, half the extra virgin olive oil and a pinch of salt until the romesco is thick and almost smooth.
5. Cut the seitan into slices about 1.5 cm thick and grill on the hot griddle for 3 minutes per side, until golden with dark marks.
6. Drain the potatoes, dress them with the remaining oil and a pinch of salt and serve with the seitan and romesco.