
Italian veal
5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Slice through the warm veal to a rich filling of black olive tapenade and semi-dried tomatoes.
Ingredients
Veal leg steak, raw
385 g, (buy 480g or 4 x 120g steaks) fat-trimmed
Tapenade (olive paste)
1 tbs
Semi-dried tomatoes
60 g, coarsely chopped
Fresh basil
2 tbs
Shaved parmesan cheese
⅓ cup(s), (25g)
Zucchini
2 medium, thickly sliced
Baby spinach
100 g
Balsamic vinegar
2 tbs
Olive oil
1 tbs
Baby potatoes
8 individual, (chat), steamed
Lemon(s)
1 medium, cut into wedges, to serve
Wholegrain bread
2 slice(s)