for 4 person

Salsa

100 g	raspberries
1 tbsp	olive oil
1	organic lemon, use a little grated zest and 1 tbsp of juice
1	shallot, finely chopped
½ tsp	liquid honey
¼ tsp	salt
50 g	blueberries

Meat

300 g

veal fillet, very thinly sliced

To serve

20 g	pine nuts, roasted
20 g	Parmesan by the piece, shaved into thin strips using a peeler
3 sprig	dill
½ tsp	sea salt
a little	pepper

How it's done

Salsa

In a bowl, mix the raspberries with all the other ingredients up to and including the salt, crush the raspberries gently with a fork. Add the blueberries, mix.

Meat

Arrange the meat on the plates so that the slices overlap slightly, top with the salsa.

To serve

Sprinkle the pine nuts, parmesan and dill on top of the carpaccio, season.

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