Ingredients
Method
1.Combine veal, garlic, thyme, juice and oil in a large bowl, stand 10 minutes.
2.Cook veal on a heated oiled grill plate (or grill or barbecue) about 3 minutes each side or until browned and cooked as desired. Cover, stand 5 minutes.
3.Meanwhile, cook asparagus on a grill plate (or grill or barbecue) about 2 minutes or until tender.
4.Make lemon dressing. Using a zester or small sharp knife, cut lemon rind into long thin strips. Juice lemon (you need 2 tablespoons of juice). Combine ingredients in a screw-top jar shake well.
5.Place beetroot and asparagus in a large bowl with rocket and dressing, toss gently to combine. Top with walnuts and cheese.
6.To toast nuts, place nuts in a single layer in a dry frying pan, stir over a low heat until fragrant and just changed in colour. Remove from pan immediately.
7.Serve veal with beetroot salad, and lemon wedges, if you like.
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