This veal dish uses Warrigal greens that are native to the east coast of Australia, but can be substituted with English spinach.
To make pesto, bring a pan of water to the boil. Blanch greens for 3 minutes, then refresh in a bowl of iced water. Squeeze out excess liquid and roughly chop. Process with parmesan, nuts, lemon juice and olive oil in a food processor until smooth; add extra oil if too thick. Season with salt and pepper.
Preheat oven to 190°C. Place each piece of veal between 2 sheets of plastic wrap and, using a meat mallet, flatten veal to 5 mm thick. Remove plastic wrap and spread veal with pesto. Roll up tightly to form a log, secure with toothpicks and rub with extra olive oil.
Heat a heavy-based frying pan over high heat. Brown veal, turning, for 3 minutes. Transfer veal to an oven tray lined with baking paper and roast for 5 minutes or until cooked through or to your liking. Cover loosely with foil and rest for 5 minutes. Slice each roll on the diagonal into 3 pieces, drizzle with macadamia oil and serve with salad greens.
• Warrigal greens are native to the east coast of Australia. I Love Warrigal Greens (ilovewarrigalgreens.com.au) sells them fresh and frozen. Substitute English spinach.
Photography by Derek Swalwell. Source
- 140 g(2 cups firmly packed) Warrigal greens (see Note)
- 40 g (½ cup) grated parmesan
- 45 g (⅓ cup) macadamias, roasted
- 1 tbsp lemon juice
- 60 ml(¼ cup) olive oil, plus extra, to cook
- 4 x 500 g true veal steaks
- macadamia oil and salad greens, to serve