Mediterranean warm lentils with seitan and rocket

Ingredients

For 1 serving

• Cooked lentils100 g
• Seitan100 g
• Arugula40 g
• Sun-dried tomatoes15 g
• Red onion20 g
• Extra virgin olive oil1 tablespoon
• Balsamic vinegar1 teaspoon
• Dried oregano1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

Method

1. Cut the seitan into strips and pat dry with kitchen paper. Chop the sun-dried tomatoes and thinly slice the red onion. Wash and dry the rocket.
2. Heat half the oil in a pan over medium-high heat and brown the seitan with the dried oregano for 4–5 minutes, turning, until golden at the edges.
3. Lower to medium heat, add the drained cooked lentils and warm them for 2 minutes with the seitan, until just warm.
4. Transfer to a bowl with the sun-dried tomatoes and onion and dress with the remaining oil, the balsamic vinegar, salt and pepper.
5. Arrange the rocket on the plate and serve the warm lentils and seitan on top.