Barbecued veal eye fillet with rocket quinoa salad
Cook quinoa according to packet instructions and set aside.
Meanwhile, in a small bowl combine half the oil, oregano and chilli flakes. Pat veal dry with paper towel. Brush with marinade and season. Heat barbecue or char-grill pan over medium-high heat. Cook for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
In a large bowl place quinoa, rocket, pears and beans. Drizzle over remaining oil and vinegar, season and toss to coat. Top salad with dollops of ricotta and mint leaves.
Serve veal with quinoa salad.
Veal scotch fillet or leg medallions also work well in this recipe.
Swap apple for pears, asparagus for beans, goats cheese or feta cheese for ricotta.