Seitan with raw vegetable salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

By Glynn Purnell

Ingredients

  • 2 tbsp vegetable oil
  • 200g/7oz log seitan, sliced into 2cm slices (available online)
  • 2 tbsp yeast extract
  • 4 tsp apple cider vinegar
  • 80ml/2½fl oz rapeseed oil
  • 1 bulb fennel, sliced thinly on a mandolin and set aside in iced water
  • 1 large golden beetroot, sliced thinly on a mandolin and set aside in iced water
  • sea salt

For the salsa

  • 100g/3½oz green beans, diced
  • 100g/3½oz mangetout, diced
  • 50g/1¾oz cucumber, diced
  • 1 green chilli, diced
  • 1 tbsp finely chopped coriander
  • 1 tbsp small capers
  • rapeseed oil, for drizzling

To serve

  • 1 small knob fresh horseradish, grated
  • 2 tbsp small capers, deep-fried