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Lemon and veal spiedini with green lentil salad
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Juicy veal skewers on zesty 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
  • 20.00 ml 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
Instructions:
  • In a saucepan, cover lentils with water and bring to a boil over medium heat. Simmer for 20 minutes until tender. Drain and return to the pan. Mix in onions, 1 clove of garlic, 2 tablespoons of lemon juice, 2 tablespoons of oil, toss, season, and enjoy.
  • Mix together 2 tablespoons of fresh lemon juice and 2 tablespoons of olive oil in a bowl. Add the remaining minced garlic, veal, pancetta, marjoram, and chopped anchovies. Alternate threading pieces of veal, pancetta, and bread onto skewers until all ingredients are used up.
  • Preheat the oven to 220C. Heat the remaining oil in a large frying pan over medium heat. Brown the skewers in batches for 1 minute on each side. Transfer the skewers to an oven tray, drizzle with the remaining lemon juice, and roast for 10 minutes until fully cooked and nicely browned.
  • Toss lettuce into lentil salad and plate alongside spiedini.

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