Grilled seitan salad with peppers, onions and wholemeal bread

Ingredients

For 1 serving

• Seitan130 g
• Bell peppers180 g
• Red onion60 g
• Arugula30 g
• Whole wheat bread2 slices
• Balsamic vinegar1 tablespoon
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, soy, sulphites,

In season: June – September

Method

1. Wash the peppers, remove the seeds and pith and cut them into wide strips; cut the red onion into rings about 1 cm thick.
2. Heat a griddle well over medium-high heat and grill the peppers and onion for 4 minutes per side, until soft and marked.
3. Cut the seitan into slices about 1 cm thick, brush with a little of the oil and grill on the same griddle for 2 minutes per side, until golden and marked.
4. Slice the vegetables and seitan into strips and dress with the remaining oil, balsamic vinegar, oregano and a pinch of salt. Meanwhile, toast the wholemeal bread for 2–3 minutes until crisp.
5. Serve on a bed of washed rocket with the toasted wholemeal bread.