for 4 person

Meat

400 g

veal fillets, very thinly sliced

Dressing

2 ½ tbsp	lemon juice
3 tbsp	olive oil
¼ tsp	salt

Salad

250 g	different coloured cherry tomatoes, quartered
1	shallot, finely chopped
150 g	radishes, coarsely grated
100 g	baby lettuce
½ bunch	flat-leaf parsley, roughly torn
½ bunch	basil, roughly torn

To serve

70 g	Pecorino, coarsely grated

How it's done

Meat

Carefully pound the slices of meat in batches between a plastic bag, plate up.

Dressing

Combine the lemon juice and oil, season with salt. Set aside 1½ tbsp of the dressing.

Salad

Mix the cherry tomatoes with all the other ingredients up to and including the basil. Stir in the dressing.

To serve

Drizzle the reserved dressing over the meat. Arrange the salad on top of the meat. Top with the grated pecorino.

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