Parsley, basil and oregano give robust Italian flavour to chargrilled veal.
Ingredients
- 1/4 cup chopped fresh continental parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 anchovy fillets, drained, finely chopped
- 3 teaspoons capers, finely chopped
- 1 garlic clove, crushed
- 60ml (1/4 cup) extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 (250g each) veal cutlets, trimmed
- 1 tablespoon olive oil
- 275g pkt baby roma truss tomatoes
- Small fresh herbs, to serve
Method
- Step 1Combine the parsley, basil, oregano, anchovy, caper, garlic, extra virgin olive oil and lemon juice in a bowl. Season with pepper. Cover with plastic wrap.
- Step 2Preheat a barbecue grill or chargrill on high. drizzle the lamb with half the olive oil. Season with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. cover with foil and set aside for 5 minutes to rest.
- Step 3Use scissors to divide the tomato truss into 4 portions. Drizzle with the remaining olive oil. Season with salt and pepper. Cook, turning occasionally, for 2-3 minutes or until the tomato softens slightly and is lightly charred.
- Step 4Divide the lamb and tomato among serving plates. Top with the salsa verde, basil and parsley.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1965 kj
Energy
23g
Fat Total
3.5g
Saturated Fat
2.5g
Fibre
44g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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