Seitan and vegetable skewers with lemony lentils

Ingredients

For 1 serving

• Seitan110 g
• Zucchini100 g
• Bell peppers80 g
• Red onion40 g
• Cooked lentils100 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 tablespoon
• Dried oregano1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: June – September

Method

1. Cut the seitan into chunks of about 2.5 cm; trim the courgettes and cut them into 1.5 cm thick rounds; deseed the pepper and cut it into squares of similar size; peel the red onion and cut it into wedges.
2. Thread the seitan and vegetables alternately onto skewers; brush them with half the oil and sprinkle with the dried oregano and a pinch of salt.
3. Heat a griddle or ridged pan well over high heat and grill the skewers for 8 minutes, turning every 2 minutes, until the vegetables are soft and marked with dark stripes.
4. Meanwhile drain the cooked lentils, warm them briefly if you want them warm and dress with the remaining oil, the lemon juice, salt and pepper.
5. Spread the lentils on the plate and serve the skewers on top.