Spinach and feta veal rolls
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The flavours of this dish are a match made in heaven, where the tender taste and delicate texture of veal is only enhanced by its scrumptious stuffing
Ingredients
Veal leg steak, raw
450 g, (4 x 125g steaks), fat trimmed
Reduced fat feta cheese
60 g, crumbled
Pine nuts
2 tbs, toasted
Baby spinach
1½ cup(s), (45g)
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Tomato passata
2 cup(s), (500ml)
Baby potatoes
400 g, halved
Asparagus
2 bunch(es), halved
Oil spray
2 x 3 second spray(s)
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.
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