Veal cutlets zucchini salad and spelt wheat

Ingredients:

600 gr (thick flank) veal inside flank
1 yellow zucchini
1 green zucchini
100 gr baby spinach
½ shallot cut fine
200 gr spelt wheat
2 tbsp sushi vinegar
½ fresh lemon
3 tbsp Olive oil
Za’atar
1 garlic bulb
Veal gravy
Fresh parsley
Pepper and salt to taste

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal inside flank

Difficulty: *

Cooking methods: grilling

Preparation

Take the flank out of the fridge an hour for preparation to come to room temperature.

Roast the garlic bulb in the oven at 160°C (320°F) for 45 min. Boil the spelt wheat and when done season with butter, pepper and salt. Make a dressing of the sushi vinegar, lemon juice and olive oil and slice the zucchini very thin and mix with the dressing. Season with za’atar, pepper and salt and last mix in the baby spinach and shallots.

Cut the flank in thin cutlets. Heat the gravy, add some cut parsley and the soft roasted garlic cloves and mix with a hand mixer. Grill the cutlets on a hot grill or barbecue to medium and season with pepper and salt.

Serve with the spelt wheat, salad and gravy and finish with some fresh parsley.

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