Recipe
Barbecued pepper veal medallions with yoghurt
Barbecued pepper veal medallions with sumac yoghurt dressing
- Serves 4
- Prep Time 15 mins
- Cooking Time 20mins
Ingredients
- Serves 4
Method
- Place oil, garlic, carrots, lettuce and sugar snaps in a large bowl. Season and toss to coat.
- Heat a barbecue or large char-grill pan over medium-high heat. Cook carrots for 8-10 minutes or until tender; cook lettuce and sugar snaps for 2-3 minutes or until tender. Set vegetables aside in a large bowl.
- Lightly spray the same barbecue or char-grill pan with oil and reheat 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.
- In a small bowl combine yoghurt, lemon zest and juice and sumac. Season.
- Serve veal with vegetables drizzled with yoghurt dressing, topped with coriander sprigs and sprinkled with extra sumac, if desired.
Tips
- Veal scotch fillet or eye fillet will also work well in this recipe.
- Sprinkle vegetables with toasted nuts of your choice – macadamias, pistachios or almonds.
- Swap baby cos for radicchio and sugar snaps for asparagus