Rosemary and thyme veal cutlets with pumpkin salad
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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