Sumac spiced veal schnitzel with lentil and feta tabbouleh

Method

1. For the veal schnitzel: mix together the breadcrumbs, sumac, cheeses, herbs and lemon zest and season with salt and pepper.

2. Season the veal then dip first in the flour, then the beaten egg and finally the breadcrumb mixture.

3. Heat the oil in a non-stick pan, add the schnitzel and cook for 2 minutes. Turn over, add the butter and cook for a further 2-3 minutes until golden.

4. For the tabbouleh: combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil, stirring in the feta just before serving.

5. To serve: place the tabbouleh and lettuce on a serving plate and top with the veal escalopes. Sprinkle with sumac and add the lemon halves to garnish.

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Ingredients

For the veal schnitzel

300g fresh breadcrumbs
5 tbsp ground sumac, (purplish-red spice with a tart flavour) plus extra for garnishing
50g Parmesan, freshly grated
50g halloumi cheese, freshly grated
30g Mint, chopped
30g flat-leaf Parsley, chopped
1 lemon, zest only, grated
2x120g veal escalopes, (flatten with a mallet if necessary)
50g plain flour
2 Eggs, beaten with a dash of milk
2 tbsp Olive oil
25g Butter

For the lentil tabbouleh

3 Tomatoes, finely diced
1 red onion, finely diced
100g cooked Puy lentils
400g flat-leaf parsley, with stalks, finely chopped
100g mint leaves, finely chopped
2 tsp ground cinnamon
2 tsp ground allspice
1-2 Lemons, juice only
150ml Olive oil
60g Feta cheese, crumbled

To serve

1 lemon, cut in half
2 Cos lettuces, shredded

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