Lemon and veal spiedini with green lentil salad

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Lemon and veal spiedini with green lentil salad
  • 4 Servings
  • Capable cooks

These tender veal skewers are served on a punchy lentil salad.

Featured in
Nutrition information, Gourmet Recipes

Ingredients

  • 200g (1 cup) French-style small green lentils
  • 4 spring onions, trimmed, finely chopped
  • 2 cloves garlic, crushed
  • 100ml lemon juice
  • 100ml extra virgin olive oil
  • 800g veal fillet, cut into 3cm cubes
  • 400g piece round pancetta, cut into 3cm cubes
  • 1 tablespoon coarsely chopped marjoram
  • 4 anchovies, finely chopped
  • 4 x 1.5cm-thick slices day-old ciabatta, cut into 1.5cm pieces
  • 1 baby cos lettuce, trimmed, finely shredded

Equipment

  • 8 wooden skewers

Method

  • Step 1
    Place lentils in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 20 minutes or until tender. Drain and return to pan. Add onions, 1 clove garlic and 2 tablespoons each lemon juice and oil, toss to combine and season.
  • Step 2
    In a bowl, combine 2 tablespoons each of lemon juice and oil, remaining garlic, veal, pancetta, marjoram and chopped anchovies. Thread a piece of veal, pancetta and bread onto a skewer, then repeat.
  • Step 3
    Preheat oven to 220C. Heat the remaining oil in a large, heavy-based frying pan over medium heat and cook skewers, in batches, for 1 minute each side or until browned. Place on an oven tray, drizzle with remaining lemon juice, and roast for 10 minutes or until browned and cooked through.
  • Step 4
    Stir lettuce into lentil salad and serve with spiedini.

  • High protein
  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 4598 kj

    Energy

  • 46g

    Fat Total

  • 12g

    Saturated Fat

  • 9g

    Fibre

  • 127g

    Protein

  • 251mg

    Cholesterol

  • 3191.49mg

    Sodium

  • 4g

    Carbs (sugar)

  • 38g

    Carbs (total)

All nutrition values are per serve
  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: Vogue Entertaining + Travel

Source: taste.com.au

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