Veal escallops with warm cauliflower salad
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The humble cauliflower holds a number of nutrients that our bodies need so why not create this tasty salad to accompany this succulent veal. Crunchy flaked almonds and sweet currants are a perfect match in this salad.
Ingredients
Veal leg steak, raw
384 g, (buy 4x120g) fat trimmed
Cauliflower
1 piece(s), cut into florets
Moroccan seasoning
2 tsp
Flaked almonds
1 tbs
Lemon(s)
2 medium, halved
Potato(es)
400 g, thinly sliced
Currants
2 tbs
Fresh mint
1 cup(s), leaves
Oil spray
4 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Place cauliflower on prepared tray. Lightly spray with oil and sprinkle with seasoning. Bake for 20 minutes or until tender, adding almonds for the last minute of cooking.
2
Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Lightly spray veal and lemon with oil. Cook for 2 minutes each side or until lemon has browned and veal is cooked to your liking. Transfer to a plate. Cover veal with foil and set aside to rest for 5 minutes.
3
Meanwhile, lightly spray potato with oil. Cook, turning, for 5 minutes or until tender. Add currants and mint to cauliflower mixture. Toss to combine. Serve veal, lemon and potato with cauliflower salad.
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