About this recipe:This dish will make your taste buds sing! It has the perfect combination of flavours and textures. Veal is stuffed with chorizo, olives, feta and sun-dried tomatoes. It's then served with couscous and baby spinach.
30g baby spinach leaves, steamed
1 cured chorizo sausage, finely chopped
2 teaspoons olive oil, divided
100g crumbed feta cheese
4 tablespoons finely chopped fresh basil
4 tablespoons finely chopped pitted black olives
30g finely chopped rehydrated sun-dried tomatoes
4 tablespoons finely chopped pickled peppers
8 veal steaks
375ml vegetable stock
4 tablespoons chopped fresh parsley
250g plum tomatoes, finely chopped and drained
salt and pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Heat 1/2 of the oil in a shallow frying pan, add chorizo sausage and cook until brown; set aside.
Combine the feta, basil, olives, sun-dried tomatoes, pickled peppers in medium bowl. Stir in chorizo.
Place mixture over half of each veal steak (you may need to pound the steak thin). Fold over and seal with a cocktail stick.
Heat remaining oil in pan. Cook the veal, 2 at a time, until golden brown all over. Meanwhile place couscous into a heatproof bowl.
Bring vegetable stock to the boil in a saucepan. Pour it on the couscous, add the butter and let it stand for 5 minutes. Fluff with fork, add parsley and tomatoes and toss to combine. Season with salt and pepper.
Remove cocktail sticks from veal. Serve veal on bed of couscous and top with spinach leaves
Pickled peppers can be purchased in speciality shops or online.