Grilled seitan and vegetable skewers with black rice and parsley sauce

Ingredients

For 1 serving

• Seitan150 g
• Bell peppers100 g
• Zucchini100 g
• Black rice40 g
• Parsley10 g
• Capers1 teaspoon
• Lemon juice1 tablespoon
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

In season: June – September

Method

1. Bring a small pan of salted water to the boil and cook the Venere rice for 35–40 minutes, until tender but still chewy; drain.
2. Meanwhile cut the seitan into 2.5 cm chunks, the pepper into squares and the courgette into thick rounds; thread them alternately onto 3 skewers.
3. Finely chop the parsley with the rinsed capers and mix with the lemon juice, half the oil and a pinch of salt into a loose sauce.
4. Brush the skewers with the remaining oil and cook them on a very hot griddle over high heat for 8–10 minutes, turning, until the vegetables are charred and tender.
5. Serve the skewers on the Venere rice, with the parsley sauce and a grind of black pepper.