Veal with grilled zucchini salad & white bean puree recipe

Photo: Veal with grilled zucchini salad & white bean puree recipe
Photography by Louise Lister & Mark O'Meara

The Grilled Recipes kitchen invites you to try Veal with grilled zucchini salad & white bean puree recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Veal with grilled zucchini salad & white bean puree.


3 zucchini, thinly sliced lengthways
Olive oil spray
200g green beans, trimmed
120g butter beans, trimmed
4 x 180g veal T-bone steaks
1 tbs fresh lemon juice
1 tbs extra virgin olive oil
1/4 cup torn fresh basil leaves or small basil leaves
Lemon wedge, to serve

White bean puree

2 x 400g cans cannellini beans, drained, rinsed
1/2 cup (125ml) chicken stock
1 garlic clove, crushed
1 lemon, rind finely grated
1 tbs extra virgin olive oil
Salt & freshly ground pepper


To make the bean puree, place the beans and chicken stock in a small saucepan. Bring to the boil. Reduce to a medium heat. Simmer for 8 minutes. Set aside to cool. Add the garlic. Transfer to a food processor and process until smooth. Stir in the lemon rind and olive oil. Season.

Heat a chargrill pan over a medium heat. Spray both sides of the zucchini with olive oil. Chargrill for about 2 minutes each side or until golden.

Cook the beans in a saucepan of boiling water for 2 minutes or just until tender. Drain and refresh under cold water. Transfer to a large bowl.

Spray the steaks with olive oil. Season. Chargrill for 3-5 minutes each side. Rest, covered with foil, for 3 minutes.

Meanwhile, mix the lemon juice and olive oil until well combined. Add the dressing and zucchini to the beans. Toss until well combined. Toss through the basil.

Serve the steaks with the salad and a dollop of white bean puree and lemon wedges

Fresh Living - January 2005 , Page 53

Recipe by Gemma Purcell

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