Veneto Veal Medallions with Pesto & Cous Cous

Ingredients:

• 4 Veneto Veal Medallions
• 1 tbsp olive oil
• 2 x 175g packets microwave cous cous with vegetables
• ½ x 190g jar basil or rocket pesto
• ¼ cup small basil leaves
• Baby cos and grape tomato salad, lemon wedges, to serve
  
   

Method:

1. Heat oil in a large non-stick frying pan over medium-high heat. Add medallions and cook for 2-3 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
2. Prepare cous cous in microwave according to packet instructions.
3. Serve veal with pesto, basil leaves, cous cous, salad and lemon wedges.
   
    

Tips

• Slice meat and toss everything together for an on-the-go salad
• For homemade rocket pesto – 1 garlic, 2 tbsp toasted pine nuts, 60g baby rocket, zest and juice of 1 lemon, 25g finely grated parmesan, 1/3 cup (80ml) olive oil – Place garlic, pine nuts and pinch of sea salt into a small food processor and process until roughly chopped. Add rocket and pulse until finely chopped. Place in a bowl, stir through lemon juice, zest and parmesan. Gradually pour in oil, stirring to combine. Season.
  
  
  
  ​​​​​​​