Select Page
►  Makes 1 Large or 2 Small Portions
3½oz (100g) seitan

15 green asparagus spears


15 white asparagus spear

s 5 pitted dates

2 small unwaxed oranges

2 tbsp extra virgin olive oil

1¾oz (50g) pitted black olives

1 tbsp balsamic vinegar

1 tbsp soy sauce

½ tsp hot paprika

1 tsp sweet smoked paprika

½ tsp sea salt

pinch of freshly ground black pepper pinch of ground allspice

1 tbsp lime juice

Chop the seitan into ½in (1cm) pieces. Remove the woody ends from all the asparagus spears. Peel the lower one-third of the stem of each green asparagus spear. Slice all the asparagus spears diagonally to make 1½in (4cm) long pieces. Set the asparagus tips aside.


Finely chop the dates. Finely grate 1 orange or use a zester to make fine strips. Cut both oranges in half and squeeze the juice into a bowl.


Heat the oil in a pan and sauté the seitan and the asparagus pieces (not the tips) for a short time over medium heat. Stir in the olives and orange zest. Add the vinegar, soy sauce, and orange juice. Mix in both types of paprika, as well as the salt, pepper, allspice, and lime juice. Let cook over low heat for 5 minutes. Finally, fold in the asparagus tips and dates and cook briefly. The salad tastes great warm or cold.