Seitan tagliata with rocket, cherry tomatoes and balsamic

Ingredients

For 1 serving

• Seitan150 g
• Arugula60 g
• Cherry tomatoes150 g
• Balsamic vinegar1 teaspoon
• Rosemary1 g
• Whole wheat bread40 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

In season: June – September

Method

1. Heat a griddle pan over high heat. Meanwhile wash and dry the rocket, wash and halve the cherry tomatoes.
2. Brush the whole piece of seitan with half the oil and rub it with chopped rosemary; sear it on the griddle for 3 minutes per side, until it has dark stripes and a crust.
3. Let it rest for 1 minute, then cut it on the diagonal into slices about 1 cm thick, like a tagliata.
4. Arrange the rocket and tomatoes on the plate and lay the seitan on top.
5. Dress with the remaining oil, balsamic vinegar, salt and black pepper and serve with the wholemeal bread, toasted on the same griddle if you like.