- 90 gm burghul (½ cup)
- 2 grapefruit, segmented, plus juice of 1 grapefruit
- 3 cups loosely packed flat-leaf parsley leaves
- 1 bulb of fennel, trimmed and thinly sliced (400 gm)
- 4 green onions, thinly sliced
- 2 tbsp extra virgin olive oil
- 20 gm butter
- 4 veal cutlets (200 gm each)
- 2 tsp coriander seeds, coarsely crushed in a mortar, using a pestle
- 1Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
- 2Place grapefruit segments, parsley, fennel, green onions and soaked burghul in a bowl, drizzle with 1 tbsp oil, then season to taste with sea salt and freshly ground black pepper and stir to combine.
- 3Heat butter and remaining oil in a large frying pan, add veal cutlets and cook over medium heat for 5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer veal to a plate and stand, loosely covered with foil, for 10 minutes.
- 4Meanwhile, add crushed coriander seeds to pan and cook over medium heat for 2 minutes. Add grapefruit juice, stir to combine and cook for another minute or until heated through. Season to taste.
- 5Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.
Drink Suggestion: 2005 Gramps Shiraz.