Seitan bites with peppers and olives

Ingredients

For 1 serving

• Seitan130 g
• Bell peppers200 g
• Onion40 g
• Black olives15 g
• Capers5 g
• Brown rice35 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 teaspoon
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but slightly firm; drain.
2. Meanwhile cut the seitan into bite-size pieces of about 2 cm; wash the peppers, remove the seeds and membranes and cut them into strips; peel and slice the onion; rinse the capers.
3. When the rice has about 15 minutes left, heat the oil in a wide frying pan over medium-high heat and fry the seitan for 4–5 minutes, turning, until golden.
4. Add the peppers and onion with a pinch of salt and cook over medium heat for 10 minutes, stirring, until the peppers are soft and lightly caramelised.
5. Add the black olives, capers and oregano, stir for 1 minute and serve with the rice.