Barbecued veal scotch fillet with herb chermoula
Method - In a small food processor place garlic, parsley, coriander, spices, chilli, lemon zest and lemon juice. Process until finely chopped.
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Cooking tools:
- Food processor
- Grill
- Grill pan
- Microplane
- Citrus press
- Pastry brush
- Measuring spoon
- Paper towel
- Aluminum foil
- Plate
Ingredients
- 4 x 125g veal scotch fillet
- 3 garlic cloves, crushed
- 1/2 cup flat leaf parsley leaves, roughly chopped
- 1/2 cup coriander leaves, roughly chopped + extra sprigs, to serve
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 long green chilli, finely chopped
- Zest and juice of 1 lemon
- 1/4 cup (60ml) olive oil
- 1 large sweet potato (400g), peeled, cut into thin rounds
- 100g baby rocket
- Coriander sprigs and lime wedges, to serve
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