Instructions

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.

Note

• 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