Seitan shawarma in pita with tahini and red cabbage

Ingredients

For 1 serving

• Seitan130 g
• Whole wheat pita1
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cinnamon1 pinch
• Turmeric1 pinch
• Tahini15 g
• Lemon juice15 ml
• Red cabbage80 g
• Tomatoes80 g
• Red onion30 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, soy, sesame,

In season: October – March

Method

1. Cut the seitan into thin strips and toss it in a bowl with the cumin, paprika, cinnamon, turmeric and a pinch of salt.
2. Very thinly slice the red cabbage and red onion, season with a pinch of salt and massage with your hands for a minute so they soften. Slice the tomatoes.
3. In a small bowl thin the tahini with the lemon juice and spoonfuls of water, stirring until smooth and pourable like cream; salt it.
4. Heat the oil in a frying pan over high heat and fry the seitan for 5–6 minutes, without stirring too much, until golden and crisp at the edges.
5. Warm the pita in the pan for a minute, open it into a pocket and fill it with the seitan, cabbage, onion, tomato and tahini sauce.