Name: Veal with warm broad bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1 tsp finely grated lemon rind; 62.50 ml finely shredded fresh basil leaves; 45.50 gm olive oil; 4 (125g each) veal medallion steaks; olive oil cooking spray; 625.00 ml frozen broad beans; 2 roma tomatoes, chopped; 1 red onion, finely chopped; 42.00 gm lemon juice; lemon wedges, to serve

Veal with warm broad bean salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Ingredients:

1 tsp finely grated lemon rind
62.50 ml finely shredded fresh basil leaves
45.50 gm olive oil
4 (125g each) veal medallion steaks
olive oil cooking spray
625.00 ml frozen broad beans
2 roma tomatoes, chopped
1 red onion, finely chopped
lemon wedges, to serve

Instructions:

Mix together zesty lemon rind, 2 teaspoons of fresh basil, and a tablespoon of oil in a glass or ceramic dish. Add the veal and ensure it's fully coated in the flavorful mixture.
Prepare the barbecue plate or chargrill by spraying it with oil. Heat it over medium-high heat. Grill the veal for 4 to 5 minutes on each side for a medium doneness, or to your preferred level of doneness.
In boiling water, briefly cook beans until tender, about 1 minute. Drain, rinse under cold water, and peel off skins. Combine beans with tomato, onion, lemon juice, remaining oil, and basil in a bowl. Mix well and serve with veal.

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