Lemon & parsley veal striploin with smashed beets
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Serves 4
- 4 x 250g (approx.) veal bone-in striploin chops
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Zest and juice of 1 lemon
- 1/4 cup parsley leaves, finely chopped +extra leaves, to serve
- 500g ready to eat beetroots, drained, crushed
- 1/3 cup Greek yoghurt
- 1 1/2 tbsp tahini
- 1 tbsp almonds, toasted, roughly chopped
- Steamed asparagus and snow peas, to serve
1. Place veal in a large snap-lock bag and add half the oil, garlic, lemon zest and parsley. Season and rub to coat veal.
2. Heat a barbecue or large char-grill pan over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
3.Heat remaining oil in same char-grill pan over medium-high heat. Add beetroots and cook, turning once, for 3-4 minutes or until lightly charred.
4. In a screw top jar combine lemon juice, yoghurt, tahini and 2 tablespoons water. Season and shake well to combine, adding more water if necessary.
5. Serve veal with beetroots drizzled with dressing. Sprinkle with extra parsley and almonds. Serve with asparagus and snow peas.
- Veal t-bone would also work well in this recipe.
- You will find ready to eat beetroots in the fridge section of the fruit and vegetable aisle in supermarkets and greengrocers.
- Add a little honey to the tahini dressing if desired.
- Place beetroots between 2 sheets of baking paper and use a potato masher to gently crush beetroots. Season.