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Veal with grilled zucchini salad & white bean puree
Veal with grilled zucchini salad & white bean puree
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Ingredients:
  • 3 zucchini, thinly sliced lengthways
  • Olive oil spray
  • 200g green beans, trimmed
  • 120g butter beans, trimmed
  • 4 x 180g veal T-bone steaks
  • 21.00 gm fresh lemon juice
  • 36.40 gm extra virgin olive oil
  • 62.50 ml torn fresh basil leaves or small basil leaves
  • Lemon wedge, to serve
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 125ml chicken stock
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated
  • Salt & freshly ground pepper
Instructions:
  • In a small saucepan, combine beans and chicken stock. Bring to a boil, then simmer over medium heat for 8 minutes. Let it cool slightly, then add garlic. Blend in a food processor until smooth. Mix in lemon rind and olive oil, then season to taste.
  • Preheat a chargrill pan over medium heat. Coat zucchini slices with olive oil. Grill for approximately 2 minutes on each side until golden brown.
  • Boil the beans in a saucepan for 2 minutes until tender, then drain and cool them under cold water before transferring to a large bowl.
  • Spritz the steaks with fragrant olive oil, generously season, then grill over high heat for 3-5 minutes on each side. Let them rest under a cozy foil blanket for 3 minutes before indulging.
  • Combine the lemon juice and olive oil, then add the mixture and zucchini to the beans. Toss everything together until well combined, then gently mix in the basil.
  • Present the steaks alongside the salad, topped with a generous spoonful of white bean puree and accompanied by lemon wedges.

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