Rice with sweet and sour seitan

For 4 people
250 g rice
100 g of boiled peas
1 carrot
2 zucchini
2 slices of lemon
3 tablespoons lemon juice
1 tablespoon of extra virgin olive oil
salt

For the dressing
2 tablespoons sweet mixed pickles
3 artichokes in olive oil
3 sweet and sour cucumbers
1 tablespoon of pickled onions
1 sprig of parsley
4 tablespoons of extra virgin olive oil
salt
white pepper

Boil the rice in boiling salted water, to which you add the lemon slices.
Drain it al dente, distribute it on a plaque or a floor lined with baking paper and let it cool down completely.
Cut into strips seitan, sprinkle with 2 tablespoons lemon juice, cover with plastic wrap and set aside in a cool place.
Prepare the sauce finely chopping the pickles and coarsely the artichokes and onions.
Add a tablespoon of chopped parsley, olive oil, ground pepper, season with salt and let it sit.
Wash and clean the vegetables: cut the carrot into thin strips, not too thin with the special tool and cut the zucchini into thin rounds.
Toss the carrots with lemon juice left and zucchini with olive oil.
Pick up the rice in a bowl, add the seitan, carrots, peas and dress with the sauce.
Stir gently, season with salt and pepper and let stand the salad for half an hour.
Put it on the serving dish, garnish with the sliced Zucchini, you salted only at the last moment, sprinkle with chopped parsley and serve.