Mediterranean Orzo & Asparagus Salad with Crispy Seitan

Whether you’re by the campfire or just need a quick, flavour-packed meal at home, this salad is one to try. It’s got a mighty 36g of complete protein per serving (thanks to the seitan and chickpeas!) and is incredibly easy to whip up.

Yields: 2 servings

Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

2 nests of orzo pasta

200g seitan

200g canned chickpeas, rinsed and drained

A generous handful of asparagus spears, trimmed

Large handful of rocket

4-6 tbsp tomato & olive tapenade (adjust to taste)

2-3 tsp soy sauce (or tamari for gluten-free)

Olive oil, for frying

Method:

Get the Orzo Going: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8-10 minutes).

Crisp the Seitan: While the orzo cooks, tear the seitan into rough, bite-sized pieces. The uneven edges help them get extra crispy! Heat a drizzle of olive oil in a large pan over medium-high heat. Add the torn seitan and shallow fry for 5-7 minutes, stirring occasionally, until golden brown and crispy.

Warm the Chickpeas & Blanch Asparagus: When the seitan is nearly done, add the rinsed chickpeas to the pan with the seitan to warm through and get some crispy edges, about 2-3 minutes. Meanwhile, in the last 2-3 minutes of the orzo’s cooking time, add the trimmed asparagus spears to the boiling orzo water to blanch until tender-crisp.

Combine Everything: Drain the orzo and asparagus well. Add them directly to the pan with the crispy seitan and chickpeas. Stir in the tapenade and soy sauce, tossing to coat everything evenly.

Finish & Serve: Just before serving, stir in the fresh rocket until it’s just wilted slightly. Divide into two bowls and devour this delicious, protein-packed salad!