Lemon and veal spiedini with green lentil salad

title="Lemon and veal spiedini with green lentil salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Lemon-and-veal-spiedini-with-green-lentil-salad.jpg" srcset="https://img.taste.com.au/QJ_g9W89/w720-h480-cfill-q80/taste/2016/11/lemon-and-veal-spiedini-with-green-lentil-salad-67103-1.jpeg 720w, https://img.taste.com.au/C0rNyJs7/w643-h428-cfill-q90/taste/2016/11/lemon-and-veal-spiedini-with-green-lentil-salad-67103-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Lemon and veal spiedini with green lentil salad"
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• 
  4 Servings


• Capable cooks

These tender veal skewers are served on a punchy lentil salad.

Featured in
Nutrition information, Gourmet Recipes

Ingredients

• 200g (1 cup) French-style small green lentils


• 4 spring onions, trimmed, finely chopped


• 2 cloves garlic, crushed


• 100ml lemon juice


• 100ml extra virgin olive oil


• 800g veal fillet, cut into 3cm cubes


• 400g piece round pancetta, cut into 3cm cubes


• 1 tablespoon coarsely chopped marjoram


• 4 anchovies, finely chopped


• 4 x 1.5cm-thick slices day-old ciabatta, cut into 1.5cm pieces


• 1 baby cos lettuce, trimmed, finely shredded

Equipment

• 8 wooden skewers

Method

• 
  
  
  Step 1
  
  
  
  
  Place lentils in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 20 minutes or until tender. Drain and return to pan. Add onions, 1 clove garlic and 2 tablespoons each lemon juice and oil, toss to combine and season.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  In a bowl, combine 2 tablespoons each of lemon juice and oil, remaining garlic, veal, pancetta, marjoram and chopped anchovies. Thread a piece of veal, pancetta and bread onto a skewer, then repeat.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat oven to 220C. Heat the remaining oil in a large, heavy-based frying pan over medium heat and cook skewers, in batches, for 1 minute each side or until browned. Place on an oven tray, drizzle with remaining lemon juice, and roast for 10 minutes or until browned and cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Stir lettuce into lentil salad and serve with spiedini.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 4598 kj

  Energy




• 46g

  Fat Total




• 12g

  Saturated Fat




• 9g

  Fibre




• 127g

  Protein




• 251mg

  Cholesterol




• 3191.49mg

  Sodium




• 4g

  Carbs (sugar)




• 38g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: Vogue Entertaining + Travel

Source: taste.com.au