Lemon and veal spiedini with green lentil salad

These tender veal skewers are served on a punchy lentil salad.

Recipe «Lemon and veal spiedini with green lentil salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 200g French-style small green lentils, 4 spring onions, trimmed, finely chopped, 2 cloves garlic, crushed, 100ml lemon juice, 100ml extra virgin olive oil , 800g veal fillet, cut into 3cm cubes, 400g piece round pancetta, cut into 3cm cubes, 1 tbsp coarsely chopped marjoram , 4 anchovies, finely chopped, 4 x 1.5cm-thick slices day-old ciabatta, cut into 1.5cm pieces, 1 baby cos lettuce, trimmed, finely shredded.

Ingredients:

• 200g French-style small green lentils 
• 4 spring onions, trimmed, finely chopped 
• 2 cloves garlic, crushed 
• 100ml lemon juice 
• 100ml extra virgin olive oil 
• 800g veal fillet, cut into 3cm cubes 
• 400g piece round pancetta, cut into 3cm cubes 
• 1 tbsp coarsely chopped marjoram 
• 4 anchovies, finely chopped 
• 4 x 1.5cm-thick slices day-old ciabatta, cut into 1.5cm pieces 
• 1 baby cos lettuce, trimmed, finely shredded 

Instructions

1. Place lentils in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 20 minutes or until tender. Drain and return to pan. Add onions, 1 clove garlic and 2 tablespoons each lemon juice and oil, toss to combine and season.
2. In a bowl, combine 2 tablespoons each of lemon juice and oil, remaining garlic, veal, pancetta, marjoram and chopped anchovies. Thread a piece of veal, pancetta and bread onto a skewer, then repeat.
3. Preheat oven to 220C. Heat the remaining oil in a large, heavy-based frying pan over medium heat and cook skewers, in batches, for 1 minute each side or until browned. Place on an oven tray, drizzle with remaining lemon juice, and roast for 10 minutes or until browned and cooked through.
4. Stir lettuce into lentil salad and serve with spiedini.