Spinach and feta veal rolls

Instructions

1. Place veal between 2 sheets of baking paper and pound with a meat mallet until 3mm thick. Cut veal in half lengthwise to make 8 thin steaks.
2. Combine feta and pine nuts in a small bowl. Place veal on a flat surface and arrange spinach leaves down the centre of each piece. Top with feta mixture. Working from a short end, roll each piece of veal firmly to enclose filling. Secure rolls with toothpicks.
3. Spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2–3 minutes each side or until lightly browned. Transfer to a plate. Cover to keep warm.
4. Lightly spray same pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add passata and bring to the boil. Reduce heat to low and simmer for 5 minutes or until slightly thickened. Return veal to pan and simmer for 3–4 minutes or until cooked to your liking. Remove toothpicks.
5. Meanwhile, boil, steam or microwave potatoes and asparagus, separately, until tender. Drain. Cut veal rolls in half and drizzle with sauce. Serve with potatoes and asparagus.