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Chop the veal into 1cm cubes then toss with the preserved lemon and parmesan oil and allow to sit for 10 minutes.
Finely shred the radish and mix together with the celery, Spanish onion and rocket.
In a hot pan, fry the veal until just sealed then toss in the chickpeas and cook for 2 minutes.
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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