Veal With Avocado Salsa & Wedges

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (506.3 g)
  • Calories 492.4
  • Total Fat - 20 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 123 mg
  • Sodium - 160.4 mg
  • Total Carbohydrate - 44.9 g
  • Dietary Fiber - 10 g
  • Sugars - 4.3 g
  • Protein - 35.7 g
  • Calcium - 107.1 mg
  • Iron - 4.5 mg
  • Vitamin C - 65.1 mg
  • Thiamin - 0.4 mg

Step 1

Cut sweet potato into 2cm-thick wedges and boil or microwave until almost tender. Drain and then pat dry with absorbent kitchen paper.

Step 2

Place sweet potato on an oven tray and drizzle with oil and sprinkle over paprika and season and then toss to combine.

Step 3

Cook in a very hot oven (240C) for about 10 minutes, or until golden and tender.

Step 4

Meanwhile, make avocado salsa - combine all ingredients in a medium bowl, adding salt and pepper.

Step 5

Heat an oiled, non-stick frying pan over a high heat and add veal in two batches. Cook for about 30 seconds on each side, or until tender and then remove.

Step 6

Serve veal with wedges, salsa, spinach leaves and lemon wedges.

Tips & Variations


No special items needed.

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