Sufra Dayma:

Veal with Rocket leaves, Parmesan and Balsamic Vinegar

By Moushira Abdel-Malek

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Serves 3

Ingredients:

750 gms veal fillets (cut into thick round slices)

1/4 cup onion juice

2 cups rocket leaves (no stems)

1/2 cup balsamic vinegar

1 cup Parmesan cheese (shaved)

2 tbsp extra virgin olive oil

Salt + pepper + thyme

Method:

Marinate fillets in onion juice, one tablespoonful of olive oil, and season. Leave in marinade for at least 4 hours, or refrigerated overnight. Heat grill and brush to coat with remaining olive oil. Place fillets in one layer and grill over high heat until cooked through; (approx. 5 minutes only on each side). Cut fillets into thick strips of 1-1.5 cm thickness. Place strips into a glass bowl. Add balsamic vinegar and rocket leaves. Mix gently to combine. Put into serving plate and distribute shaved Parmesan on top. Serve immediately with a side dish of sautéed vegetables.