Veal cutlet with salsa verde and meditteranean vegetables
INGREDIENTS
2 bunches flat-leaf parsley, leaves picked, coarsely chopped
2 tablespoons capers, drained
3 anchovy fillets, drained on paper towel
2 garlic cloves, crushed
1 tablespoon lemon juice
½ cup (125ml) extra virgin olive oil
1 small pumpkin, cut into 1½ cm thick slices
1 red capsicum, cut into large pieces
2 zucchinis, halved lengthways
4 veal cutlets
watercress, to serve
100g Persian fetta
METHOD
Place parsley, capers, anchovies and garlic in the bowl of a food processor and process until coarsely chopped. Add lemon juice and process until combined. With the motor running, add 1/3 cup (80ml) of oil in a thin, steady stream. Season with pepper.
Toss roughly cut vegetables in a little oil and season.
Brush veal with remaining oil. Season with salt and pepper. Cook veal on preheated grill for 4 minutes each side or until cooked to your liking. Place veal on the racks above bbq and rest for 5 minutes.
Meanwhile, cook vegetables on chargrill for 5 minutes.
Arrange charred vegetables on a plate with watercress, crumble feta over and drizzle with salsa verde. Serve immediately with veal cutlet.
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