Informations supplémentaires
25 min.
|
552 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic and the chives. Cut the lemon in half. Cut the cherry tomatoes in half.
2. Roast the tomatoes
Place the cherry tomatoes in a baking dish. Add a drizzle of olive oil, salt and pepper. Bake in the oven for 15-20 minutes.
3. Cook the veal galettes
Season the veal with salt and pepper. In a pan over medium-high heat, add a drizzle of olive oil. Form 2-3 small veal patties per person and add to the pan. Cook 3-4 minutes on each side.
4. Add the lentils
Drain and rinse the lentils. Add the lentils and the garlic to the dish with the tomatoes. Mix and return to the oven for 8-10 minutes. Let cool slightly and add the arugula, the parmesan shavings and 1 tbsp. of balsamic vinegar.
5. Make the sauce
In a bowl, combine the yogurt, the chives and a little lemon juice, to taste. Season with salt and pepper.
6. Plate your dish
Serve the veal patties with the lentil salad and the sauce. Bon appétit!
280gGround Veal
200gCherry Tomatoes
1unitGreek Yogourt 2%
1unitLemon
1unitChives
400mlGreen Lentils
30gParmesan shavings
unitGarlic Clove(s)
30gArugula
What you need
Baking sheet, Pan, Bowl.
552 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
36g
12%
fat
24g
37%
cholesterol
2mg
1%
fiber
8g
32%
protein
48g
saturated
10g
50%
sodium
752mg
31%
sugar
9g
trans
1g