Veal paillard with rocket, cherry tomatoes and roast potatoes

Ingredients

For 1 serving

• Veal top round160 g
• Arugula40 g
• Cherry tomatoes120 g
• Potatoes200 g
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into wedges of about 2 cm; toss them in a roasting tin with half the oil, the oregano and a pinch of salt and roast for 30 minutes, turning halfway, until golden.
2. Meanwhile pound the veal slice between two sheets of baking paper until very thin, about 3 mm, and brush it lightly with a little of the remaining oil.
3. Wash and dry the rocket, halve the cherry tomatoes and dress them with the lemon juice, the rest of the oil and a pinch of salt.
4. In the last few minutes heat a griddle over high heat until very hot and sear the paillard for 1 minute per side, until marked and no longer pink; season with salt and pepper.
5. Serve it topped with the rocket and tomatoes, with the potatoes on the side.