2 pointsAmounts per taste, find the balance that suits you. I usually use an entire stalk of leek, about two apples, a tin of beans (rinsed), a small jar of small capers (drained) and about a cup of gherkins (on the sweet side). Chop as you like, mix, leave for about 15 minutes, eat. I cut the leek into half length-wise and then slice, so you'll have half-circles, but you can do full circles if you like. I chop gherkins quite finely. This salad has two strong tastes: leek and capers. If you don't like oniony tastes, this isn't for you. You can leave out the capers if you don't like them, my 7 yo daughter doesn't...
1 pointSet oven to 200C. In a wok or pan, caramelise leeks and apples. In a large bowl put leek and apple mix, and stir in rosemary, vinegar, creme Fraiche and cheese. Roll out pastry to fit a 35cm x 25cm (or whatever fits) and fit it in the pie dish. Tip the mix into the pastry and bake for 30-45 minutes, or til simmering at the sides.
1 pointFirst - make the vegan tzatziki. Squeeze the grated cucumber and press out as much water as possible. Place the yogurt in a medium bowl and stir in the minced garlic and the cucumber. Season with salt and pepper and set aside. In a medium pan, heat the olive oil and add the seitan. Season it with paprika and garlic powder, soy sauce, salt, and pepper and cook for about 5 minutes until it's brown and crispy. Serve the seitan together with the tomato, cucumber, onion, lettuce, and the red cabbage in a Turkish flat bread (alternatively you can also use pitas or wraps) and top it off with some vegan tzatziki.