𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P.

Peri Peri Salad 

INGREDIENTS:

- 400g seitan, cut into bite-sized pieces

- 2 tbsp olive oil

- 150g mixed salad leaves

- 1 cucumber, thinly sliced

- 200g cherry tomatoes, halved

- 100g red cabbage, finely shredded

-Fresh parsley and sesame seeds, to garnish

-For theri Peri Sauce:

- 2 red bell peppers, seeds removed and chopped

- 2 bird's eye chillies, finely chopped

- 4 cloves garlic, minced

- Juice of 1 lemon

- 2 tbsp apple cider vinegar

- 1 tsp smoked paprika

- 1 tsp oregano

-Salt, to taste

- 50ml olive oil

Method:

1. Begin by preparing the Peri Peri sauce. Combinebell peppers, chillies, garlic, lemon juice, vinegar,paprika, oregano, and salt in a blender. Pulse untilsmooth.

2. While blending, slowly drizzle in the olive oil untilthe sauce emulsifies and thickens. Adjust seasoning to taste.

3. In a bowl, coat the seitan pieces generously withhalf of the Peri Peri sauce, reserving the rest for thesalad. Let marinate for 10-15 minutes.

4. Heat olive oil in a pan over medium-high heat. Addthe marinated seitan and sear until caramelized on all sides, about 10 minutes.

5. Assemble the salad with a base of mixed leaves, topped with cucumber, tomatoand shreddedcabbage. Place the cooked seitan on top.

6. Drizzle with theaining Peri Peri sauce, garnishwith parsley and sesame seeds, and serveimmediately.