Veal slices with sun-dried tomato pesto and quinoa

Ingredients

For 1 serving

• Veal top round150 g
• Sun-dried tomatoes15 g
• Almonds8 g
• Basil5 g
• Quinoa55 g
• Zucchini150 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: nuts, sulphites

In season: June – September

Method

1. Rinse the quinoa in a sieve under running water, put it in a small pan with the measured water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until it has absorbed the water and the grains show their little spiral germ.
2. Meanwhile soak the sun-dried tomatoes in hot water for 10 minutes, then drain and squeeze them. Blend them with the almonds, basil, half the oil and a couple of spoonfuls of water until the pesto is creamy.
3. Wash and trim the courgettes and dice them into 1 cm pieces. Sauté them in a frying pan with the remaining oil over high heat for 5 minutes, until golden but firm; salt them and add to the quinoa, fluffed with a fork.
4. Heat a griddle over high heat until very hot and sear the veal escalopes for 1 minute per side, until just golden: any longer and they turn tough. Season with salt and pepper.
5. Serve the veal with the sun-dried tomato pesto and the courgette quinoa.