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- Prep time:
- 20 mins, plus 20 mins soaking
- Cook time:
- 5 mins
- Serves:
- 4
With a delicately flavoured tabbouleh-style salad and a red chilli pesto, Ed Baines' minute-fried veal steak is more than a Mediterranean flash in the pan
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Ingredients
For the bulgur wheat salad
- 250g Bulgur wheat
- 1 litre cold water
- 1 bunch flat leaf Parsley, chopped
- 1 bunch Mint, chopped
- 100g raisins
- 100 g Pine kernels, toasted
- 1 tbsp red wine vinegar
- 6 tbsp Olive oil
- 1 Orange, juice only
For the pesto
- 10 large pre-roasted red chillies, de-seeded and skinned
- 100g Almonds
- 200g Pecorino cheese, grated
- 25ml Olive oil
- 1/2 Lemon, juice only
- salt and black pepper
For the veal
- 1kg veal steak
- pinch Oregano
- pinch Cumin
- pinch celery salt
- Olive oil, to drizzle
- mixed leaves, to serve
Method
1. Soak the bulgur wheat in the salted water for 20 minutes. Strain through a fine sieve and squeeze out excess water. Pour over the remaining ingredients and mix together.2. Roughly chop the red chillis, mix in the almonds, grated pecorino and olive oil, squeeze in the lemon juice and season with salt and pepper.
3. Season the veal with the oregano, cumin and celery salt. Lightly smear with olive oil before frying in hot pan for 45 seconds on each side.
4. Slice the veal and serve with the pesto, bulgur wheat salad and some mixed leaves on the side.
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