Sufra Dayma: Veal with Rocket leaves, Parmesan and Balsamic Vinegar By Moushira Abdel-Malek 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.
