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Veal with broad bean, feta and pea mash
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Prep Time:
50 minutes
50 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
60 minutes
60 minutes
Transform your dinner with this slimming and delicious gluten-free meal option.
Ingredients:
- 42.00 gm lemon juice
- 1 garlic clove, crushed
- 4 (about 175g each) French trimmed veal cutlets
- 230g (1 1/2 cups) frozen peas
- 500g frozen broad beans, thawed, peeled
- 40.00 ml fresh continental parsley, chopped
- 40.00 ml fresh mint, chopped
- 2 tsp lemon rind, finely grated
- 1 baby treviso lettuce, trimmed, leaves separated
- 50g baby rocket leaves
- 20.00 ml balsamic vinegar
- 40g marinated feta, drained, crumbled
Instructions:
- In a shallow glass or ceramic dish, mix together lemon juice, garlic, and olive oil. Add the cutlets and ensure they are evenly coated. Cover and marinate for 30 minutes.
- Boil the peas and beans in a saucepan until tender, then drain and mash them coarsely in the same pan. Keep warm by covering.
- Preheat a large chargrill or non-stick frying pan over medium-high heat. Sear the veal for 2-3 minutes on each side until it reaches your desired doneness. Place on a plate, cover loosely with foil, and let it rest for 3 minutes before serving.
- Combine parsley, mint, and lemon zest in one bowl. In another bowl, mix treviso and arugula. Drizzle the salad leaves with vinegar and toss everything together.
- Distribute the mashed potatoes onto plates. Sprinkle the feta cheese on top. Place a cutlet on each plate, then sprinkle with the parsley mixture. Serve with the salad on the side.