Millet salad with griddled seitan, cherry tomatoes, cucumber, olives and feta

Ingredients

For 1 serving

• Millet50 g
• Seitan100 g
• Feta30 g
• Cherry tomatoes100 g
• Cucumber100 g
• Black olives15 g
• Dried oregano1 teaspoon
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, soy

Method

1. Rinse the millet in a sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed; fluff it with a fork and spread it on a plate to cool.
2. Meanwhile cut the seitan into 1 cm slices, brush with a third of the oil and sprinkle with half the dried oregano.
3. Heat a griddle over high heat and cook the seitan for 2–3 minutes a side, until well marked and golden; cut it into strips.
4. Wash and halve the cherry tomatoes; wash the cucumber and cut it into half-moons. Slice the black olives into rings.
5. In a bowl toss the millet with the tomatoes, cucumber, olives, the remaining oil and oregano, salt and pepper; add the seitan and crumble the feta over the top.