NUTRITION

SERVINGS

INGREDIENTS

200 g seitan

300 g potatoes

2 tsp olive oil

250 g greek yogurt

0.5 whole cucumber

2 cloves garlic

100 g cherry tomatoes

0.25 whole red onion

40 g feta cheese

6 whole kalamata olives

1 tsp dried oregano

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 200°C and line a baking sheet with parchment paper.

• 2

  Wash and cut the potatoes into 1.5 cm cubes, then toss them with 1 tsp of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 25 minutes, turning halfway through, until they are golden and crispy.

• 4

  While potatoes roast, grate half of the cucumber and squeeze it firmly in a clean kitchen towel to remove all excess water.

• 5

  In a small bowl, combine the squeezed cucumber, Greek yogurt, one minced garlic clove, lemon juice, and a pinch of salt to create the tzatziki.

• 6

  Prepare the Greek salad by dicing the remaining cucumber, cherry tomatoes, and red onion, then tossing them with sliced olives and crumbled feta.

• 7

  Slice the seitan into thin, bite-sized strips and season with the dried oregano and black pepper.

• 8

  Heat the remaining 1 tsp of olive oil in a non-stick pan over medium-high heat and sauté the seitan with the second minced garlic clove for 6 minutes until browned.

• 9

  Assemble the bowls by placing a base of roasted potatoes, topping with the seitan strips, the fresh Greek salad, and a large dollop of tzatziki.