VEAL CUTLETS WITH ORANGE SWEET POTATO MASH & BEANS

PREP + COOK TIME 30 MINUTES SERVES 2

So you don’t have to separate the green beans from the sweet potato after cooking, place a metal sieve into the saucepan and add the beans to that, then cook as instructed. 1 large orange sweet potato (500g),

cut into 3cm pieces

200g green beans, trimmed

40g butter, chopped

2 tablespoons light olive oil

2 veal cutlets (250g)

1 clove garlic, thinly sliced

125g cherry tomatoes, quartered 2 tablespoons basil pesto

1 Place sweet potato in a medium saucepan of cold water and bring to the boil, reduce heat; cook, covered, for 8 minutes. Add green beans; cook for a further 2 minutes or until tender. Drain; separate beans from sweet potato. Return sweet potato to pan; mash with butter until smooth.

Season to taste; cover to keep warm. Halve beans lengthways.

2 Meanwhile, heat half the oil in a medium frying pan over medium-high heat. Cook veal for 5 minutes each side for medium or until cooked to your liking.

Remove from pan; rest, loosely covered with foil, for 5 minutes.

3 Heat the remaining oil in same pan over medium heat. Add garlic and beans; cook for 1 minute or until garlic is lightly golden.

Season to taste.

4 Serve veal with mash, bean mixture, tomato and pesto.