Loaded Sweet Potato Chips with Veneto Veal Medallions

Serves: 4 

Prep Time: 5 Minutes 

Cooking Time: 10 minutes 

Ingredients:

• 500g Veal Medallions, cut into strips
• 550g sweet potatoes, sliced lengthways
• 1 ½ tbsp olive oil1
• 1 red onion, thinly sliced1
• 1 tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp chilli powder
• 1 avocado, diced
• Juice of ½ a lemon
• 250g punnet cherry tomatoes, diced
• 80g feta cheese, crumbled
• 2 green onions, thinly sliced
• Sour cream and mixed salad leaves, to serve

Method:

1. Preheat a sandwich press. Lightly spray the sweet potato with olive oil.
2. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.
3. Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
4. Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally until beef is browned and cooked through.
5. In a bowl, mash avocado with lemon juice and season with salt and pepper.
6. To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.