Veal With Avocado Salsa & Wedges
Recipe: #31328
January 23, 2019
Categories: Avocado, Spinach, Sweet Potato/Yam, Steam, Gluten-Free, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Fresh Tomatoes, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.