4 x 125g lean veal leg steaks, fat trimmed
60g reduced-fat feta cheese, crumbled
2 tbs pine nuts, toasted (see tip)
1½ cups (45g) baby spinach leaves
1 red onion, finely chopped
2 garlic cloves, crushed
2 cups (500ml) tomato passata
400g baby (chat) potatoes, halved
2 bunches asparagus, halved
1 Place veal between 2 sheets of baking paper and pound with a meat mallet until 3mm thick. Cut veal in half lengthwise to make 8 thin steaks.
2 Combine feta and pine nuts in a small bowl. Place veal on a flat surface and arrange spinach leaves down the centre of each piece. Top with feta mixture. Working from a short end, roll each piece of veal firmly to enclose filling. Secure rolls with toothpicks.
3 Spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2–3 minutes each side or until lightly browned. Transfer to a plate. Cover to keep warm.
4 Lightly spray same pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add passata and bring to the boil. Reduce heat to low and simmer for 5 minutes or until slightly thickened. Return veal to pan and simmer for 3–4 minutes or until cooked to your liking. Remove toothpicks.
5 Meanwhile, boil, steam or microwave potatoes and asparagus, separately, until tender. Drain. Cut veal rolls in half and drizzle with sauce. Serve with potatoes and asparagus.
TIP: To toast pine nuts, preheat oven to 180°C or 160°C fan-forced. Spread pine nuts on a baking tray and bake for 5 minutes or until toasted.
