Barbecued pepper veal medallions with yoghurt | Australian Veal
Barbecued pepper veal medallions with sumac yoghurt dressing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianveal.com.au.
Ingredients
- 4 x 125g (approx.) veal salt and pepper rump medallions
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 bunch baby carrots, scrubbed, trimmed, halved
- 2 baby cos lettuce, quartered into wedges
- 150g sugar snaps, trimmed
- 1/2 cup (130g) Greek yoghurt
- Zest and juice of 1 lemon
- 1 tsp sumac +extra, to sprinkle
- Coriander sprigs, to serve
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