Veal Roulade with Olive Farce and Mediterranean Vogerlsalad

Cut the bell pepper in half and remove the seeds, roast under the hot grill until the skin turns black and blisters. Cover with a wet kitchen towel and set aside for 5 min.

In the meantime, mix a salad dressing from oil, pepper, salt, vinegar, season with a little bit of sugar. Select the lettuce, rinse and spin dry. Dry roast the pine nuts in a frying pan, set aside. Cut olives into wedges from the seeds.

Skin the bell peppers. Cut one half into narrow strips, set aside. Cut the other half very finely into cubes and add to salad dressing form.

Chop olives and pine nuts with the peeled garlic clove in an electric chopper. Cut veal cutlets in half diagonally, season with pepper. Spread the mixture on the veal cutlets, roll up from the wider side and wrap the ham around it. Pin with roulade needles or toothpicks. Roast in butter.

Drape lettuce on two large plates, drizzle with bell pepper vinaigrette. Add veal roulades, garnish with roasted bell pepper strips.

Notes: Farce is enough for 4 roulades / 2 veal cutlets.

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