Veal rolls with herb salad, citrus fruits and Manchego
Preparation
Tenderise the veal saddle slices by flattening them between two sheets of baking paper. Season and sear one side of each slice on the Tepan cooktop. Peel and segment the citrus fruits. Squeeze the juice from the residues and mix with hemp oil, salt and pepper. Carefully mix the wild herb salad leaves and citrus segments. Add the salad to the seared veal saddle slices and roll. Shave the Manchego and place on top. Drizzle with olive oil and garnish with freshly grated lemon zest.
- 500 g veal saddle, trimmed and cut into 8 slices
- Salt, pepper
- 2 tbsp olive oil
- 250 g wild herb salad
- 1 lemon
- 1 lime
- 1 grapefruit
- 2 tbsp hemp oil
- 150 g Manchego cheese
