With flavors of Dijon mustard, basil and anchovy, this simple dish packs a lot of flavour.  


  • 5 lemons

  • 1 small bunch mint leaves

  • 1 small bunch flat leaf parsley

  • 1/2 small bunch dill

  • 1/2 small bunch chervil

  • 1 small bunch tarragon

  • 250ml/9floz extra virgin olive oil

  • 1 bulb garlic, cut in half plus 2 garlic cloves, finely chopped

  • 1kg/2lb 4oz veal cushion, cut into 2cm/3/4“ thick slices

  • 1 shallot, finely chopped

  • 2 sprigs basil

  • 3 anchovies, finely chopped

  • 1 tbsp Dijon mustard

  • 1 tbsp capers, drained

  • 300g/11oz spinach leaves

  • sea salt and freshly ground black pepper


  • 1.

    Heat a bbq until the coals are glowing, or heat a griddle pan until very hot.

  • 2.

    Zest 2 of the lemons into a large bowl then squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon. Add 150ml/5floz of the extra virgin olive oil, mix to combine and set aside.

  • 3.

    Place a long sheet of cling film onto a board, then lay all the slices of veal onto it and cover with a second sheet of cling film. Bash with a rolling pin until about 1cm/½“ thick then place the pieces of veal into the herby oil. Toss to coat then set aside while you make the salsa verde.

  • 4.

    Chop the shallot and remaining herbs all together on a board until finely chopped. Add the zest of 2 more lemons then chop again.. Add the anchovies and chop all together, then finally add the Dijon mustard and capers and chop until you have a fine mixture. Season with salt and black pepper then make a hollow in the centre.

  • 5.

    Lift the veal out of the marinade onto the bbq or griddle and cook for 2-3 minutes before turning over and cooking for another 2 minutes. Remove and place straight onto a serving platter.

  • 6.

    While the veal cooks, heat a sauté pan until hot, add 50ml/2floz of the extra virgin olive oil and sauté until just wilted then spoon over the veal.

  • 7.

    Pour the last of the extra virgin olive oil into the centre of the herb pile and mix together until it forms a thick paste. Spoon over the top of the veal and spinach and serve with the last lemon cut into wedges.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 652kj
  • Fat Total 50g
  • Saturated Fat 10g
  • Protein 37g
  • Carbohydrate 15g
  • Sugar 2g
  • Sodium 820mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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