Seitan saltimbocca with sage and spinach

Ingredients

For 1 serving

• Seitan140 g
• Fresh sage4 g
• Rice flour8 g
• Spinach200 g
• Lemon juice1 teaspoon
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Cut the seitan into slices about 0.5 cm thick; place a sage leaf on each, pressing it on well, and dust the slices in the rice flour, shaking off the excess. Wash the spinach.
2. Heat half the oil in a frying pan over medium-high heat and cook the saltimbocca for 2 minutes per side, sage side first, until golden.
3. Deglaze with the lemon juice and a splash of water, season with salt and pepper and cook for 1 minute, until a slightly thick sauce forms.
4. In another pan heat the remaining oil over medium heat and toss the spinach with a pinch of salt for 2–3 minutes, until wilted.
5. Meanwhile toast the wholemeal bread and serve the saltimbocca with their juices, the spinach and the bread.