Veal scallopine with roasted tomato, asparagus and basil salsa
250 g, halved
2 bunch(es), woody ends trimmed, cut into 2cm lengths
Fresh lemon rind
1 tsp, finely grated
¼ cup(s), torn
1 small, thinly sliced
Lean veal leg steak
480 g, (buy 600g, fat trimmed)
- Preheat oven to 180°C. Line a baking tray with baking paper. Place the tomato on the prepared tray. Lightly spray with olive oil and season with salt and pepper. Bake for 10 minutes or until just softened.
- Meanwhile, cook the asparagus in a medium saucepan of boiling water for 1-2 minutes or until just tender. Drain. Rinse under cold water. Combine the tomato, asparagus, lemon rind, vinegar and basil in a medium bowl and gently toss to combine.
- Combine the rocket and fennel in a large bowl. Drizzle with half the olive oil and toss to combine.
- Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the veal, in batches, for 1-2 minutes each side or until browned and cooked through. Divide the rocket and fennel salad and veal among serving plates and top with the tomato salsa to serve.