Grilled seitan, barley and zucchini salad

Ingredients

For 1 serving

• Seitan120 g
• Pearl barley40 g
• Zucchini150 g
• Cherry tomatoes100 g
• Mint3 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the rinsed pearl barley for 25 minutes, until tender but still firm to the bite; drain, run under cold water to cool, then drain well.
2. Meanwhile heat a griddle pan over high heat; wash and trim the courgettes and slice them lengthwise about 0.5 cm thick; slice the seitan about 1 cm thick.
3. Grill the courgettes and seitan without oil for 2–3 minutes per side, until they have golden stripes; salt them and leave to cool slightly.
4. Cut the courgettes and seitan into small pieces; wash and halve the cherry tomatoes.
5. Add the seitan, courgettes and tomatoes to the barley and dress with the oil, lemon juice, torn mint, salt and black pepper; toss well.