Greek salad with kalamata olives and whole-wheat pita
Preparation time: 15 min.
Portions: 2-3
Diet: Vegan
Allergens: gluten
Ingredients:
Bumi Greek seitan: 1 pack
Cucumber: 1 stk.
Cherry tomatoes: 200 gr.
Avocado: 0.5 pcs.
Red onion: 1 pcs.
Garlic: 2 cloves
Garlic powder: 0.5 tsp.
Lemon juice: 3 tbsp.
Kalamata olives: 4 tbsp.
Fresh parsley: 4 sprigs
Whole-wheat pita bread: 2 pcs.
Coconut yoghurt: 2 tbsp.
What you need:
Olive oil
Pepper and salt
Large bowl
Frying pan
Small bowl
Preparation:
1. Bake the whole-wheat pita.
Preheat the oven to 220 degrees and bake the pita buns as stated on
the packaging. Take the pita's out of the oven and cut them into four or six pieces.
You can also choose to do this step last. Then the pita's are still nice and warm!
2. Wash and cut the vegetables
Wash the vegetables. Cut the cucumber into cubes, the cherry tomatoes in half,
the red onion into thin rings and the avocado into cubes or slices. Put all the vegetables
in a large bowl and add some black pepper.
3. Prepare the seitan
Heat some olive oil in a large pan and add the garlic and seitan. Let this
fry for about 5 minutes until the seitan is cooked and the garlic is well done.
Lower the heat and let it rest for a while.
4. Make the dressing
Mix 3 tablespoons of olive oil, lemon juice and some coconut yoghurt in a small bowl.
Then add some garlic powder, salt and black pepper. Mix everything together again.
Stir and spread the dressing over the vegetables.
5. Add the other ingredients
When the dressing has been spread over the vegetables, add the prepared seitan and kalamata
add the olives. Then chop some fresh parsley and add this together with the
Add the seitan and kalamata olives to the vegetables. Then chop some fresh parsley and add this together with the seitan and kalmata olives to the vegetables. Stir everything well and taste whether you
may need some extra lemon juice, salt or pepper.
6. Serve!
Divide the salads among the plates and serve with the whole-wheat pita. Enjoy!