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Warm Veal Chickpea Salad


  • 300g veal loin

  • 270g Always Fresh Mediterranean Chickpea Salad

  • ¼ preserved lemon, finely chopped

  • 4 tbsp Parmesan oil

  • ¼ bunch mint, finely shredded

  • 6 radish

  • 1 stick of celery, finely sliced

  • ½ Spanish onion, finely sliced

  • 100g rocket leaves


  • 1.

    Chop the veal into 1cm cubes then toss with the preserved lemon and parmesan oil and allow to sit for 10 minutes.

  • 2.

    Finely shred the radish and mix together with the celery, Spanish onion and rocket.

  • 3.

    In a hot pan, fry the veal until just sealed then toss in the chickpeas and cook for 2 minutes.

  • 4.

    Lay some roquet salad on a platter. Layer the warm veal and chickpeas over with the pan juices, then garnish with mint.

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