Ingredients
- 1 teaspoon finely grated lemon rind
- 1/4 cup finely shredded fresh basil leaves
- 2 1/2 tablespoons olive oil
- 4 (125g each) veal medallion steaks
- olive oil cooking spray
- 2 1/2 cups frozen broad beans
- 2 roma tomatoes, chopped
- 1 red onion, finely chopped
- 2 tablespoons lemon juice
- lemon wedges, to serve
Method
- Step 1Combine lemon rind, 2 teaspoons basil and 1 tablespoon oil in a glass or ceramic dish. Add veal. Turn to coat.
- Step 2Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook veal for 4 to 5 minutes each side for medium, or until cooked to your liking.
- Step 3Meanwhile, cook beans in a large saucepan of boiling water for 1 minute or until just tender. Drain. Rinse under cold water. Remove and discard outer skins. Place beans in a bowl with tomato, onion, lemon juice, remaining oil and basil. Toss to combine. Serve veal with bean mixture.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1727 kj
Energy
16g
Fat Total
3g
Saturated Fat
9g
Fibre
59g
Protein
119mg
Cholesterol
126.5mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
You could use beef minute steaks or chicken breast fillets instead of the veal. Variation: Add 70g crumbled feta cheese and 80g chopped baby spinach to bean mixture.
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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