Florentine veal with sage, bay and beans

Ingredients

For 1 serving

• Veal top round150 g
• Fresh sage3 g
• Bay leaves0.5 g
• Garlic1 clove
• Cooked cannellini beans150 g
• Cherry tomatoes100 g
• Mixed salad greens60 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Method

1. Cut the veal into bite-sized pieces of about 2 cm; peel and crush the garlic; wash and halve the cherry tomatoes; rinse and drain the beans.
2. In a casserole heat half the oil over medium heat, add the tomatoes and beans and cook for 6 minutes, stirring, until the tomatoes soften and the beans are hot; season with salt.
3. Meanwhile in a frying pan heat the remaining oil over medium heat with the garlic, sage and bay leaf for 1 minute, until the sage sizzles.
4. Turn the heat to high, add the meat and stir-fry for 3 minutes, until browned outside and no longer pink inside; season with salt and pepper.
5. Wash and dry the mixed salad; serve the meat on the beans, with garlic and bay leaf removed, and the salad on the side.