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Photo of Rosemary and thyme veal cutlets with pumpkin salad by WW

Rosemary and thyme veal cutlets with pumpkin salad

6
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Rosemary and thyme are a classic combination and add incredible amounts of flavour. Keeping the skin on roasted pumpkin creates a sweeter taste making it perfect for a salad.

Ingredients

Pumpkin

600 g, (kent), cut into thin wedges

Red onion

1 medium, cut into thin wedges

Red capsicum

1 medium, thickly sliced

Olive oil

1 tbs

Veal cutlet or chop, raw

544 g, (buy 4 x 170g) fat trimmed

Fresh thyme

1½ tbs, finely chopped, plus extra sprigs to serve

Fresh rosemary

1 tbs, finely chopped

Canned chickpeas, rinsed and drained

1 400g can

Avocado

1 small, chopped

Rocket

2 cup(s), (60g)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Place pumpkin, onion and capsicum on a large baking tray. Drizzle with half the oil and season with salt and freshly ground black pepper. Bake for 20–25 minutes or until vegetables are tender.
  2. Meanwhile, place veal on a plate. Sprinkle with chopped thyme and rosemary and season with salt and freshly ground black pepper. Heat remaining oil in a large non-stick frying pan over high heat. Cook veal for 4 minutes each side or until cooked to your liking.
  3. Place pumpkin mixture in a large bowl. Add chickpeas, avocado and rocket. Toss gently to combine. Drizzle veal with pan juices and serve with salad and extra thyme sprigs.

Notes

SERVING SUGGESTION: Wholegrain bread roll. TIP: You can drizzle the salad with balsamic vinegar or fat-free salad dressing.

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