These tender veal skewers are served on a punchy lentil salad.
Ingredients
- 200g (1 cup) French-style small green lentils
- 4 spring onions, trimmed, finely chopped
- 2 cloves garlic, crushed
- 100ml lemon juice
- 100ml extra virgin olive oil
- 800g veal fillet, cut into 3cm cubes
- 400g piece round pancetta, cut into 3cm cubes
- 1 tablespoon coarsely chopped marjoram
- 4 anchovies, finely chopped
- 4 x 1.5cm-thick slices day-old ciabatta, cut into 1.5cm pieces
- 1 baby cos lettuce, trimmed, finely shredded
Equipment
- 8 wooden skewers
Method
- Step 1Place lentils in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 20 minutes or until tender. Drain and return to pan. Add onions, 1 clove garlic and 2 tablespoons each lemon juice and oil, toss to combine and season.
- Step 2In a bowl, combine 2 tablespoons each of lemon juice and oil, remaining garlic, veal, pancetta, marjoram and chopped anchovies. Thread a piece of veal, pancetta and bread onto a skewer, then repeat.
- Step 3Preheat oven to 220C. Heat the remaining oil in a large, heavy-based frying pan over medium heat and cook skewers, in batches, for 1 minute each side or until browned. Place on an oven tray, drizzle with remaining lemon juice, and roast for 10 minutes or until browned and cooked through.
- Step 4Stir lettuce into lentil salad and serve with spiedini.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
4598 kj
Energy
46g
Fat Total
12g
Saturated Fat
9g
Fibre
127g
Protein
251mg
Cholesterol
3191.49mg
Sodium
4g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: Vogue Entertaining + Travel
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