Herbert Adams Slow Cooked Beef Pies with Cavolo Nero and Zucchini Schnitzel Salad

Serves 4

Ingredients

2 packets Herbert Adams Slow Cooked Beef with Caramelised Onion and Cabernet Sauvignon, cooked to packet instructions

1 bunch Cavolo Nero, stalks removed, leaves roughly torn

3 tbsp good quality extra virgin olive oil

3 tbsp lemon juice

1 large clove of garlic, crushed

400g tin black beans, drained and rinsed

1 cup cooked and cooled quinoa

½ cup firm goat cheese, crumbled

½ cup pepitas, toasted

Sea salt and freshly cracked black pepper

ZUCCHINI SCHNITZEL

3 large zucchini, cut lengthways into 0.5cm thick slices

1 cup plain flour

1 egg, whisked with a splash of water

1 cup dried breadcrumbs

½ cup basil leaves, shredded

High smoke point oil, to shallow fry

Sea salt and freshly cracked black pepper

Instructions

To make the salad, combine Cavolo Nero in a large bowl with olive oil, lemon juice and garlic. Season generously then use clean hands to massage the dressing into the leaves until they become very soft and silky. Add black beans and quinoa, toss to combine then arrange on a serving platter.

To make the zucchini schnitzel, season flour with salt and pepper. In a separate bowl, mix breadcrumbs and shredded basil. Dust zucchini slices in flour to lightly coat both sides. Dip into egg wash then coat with breadcrumbs.

Heat oil in a deep frypan over high heat and zucchini schnitzels, in batches, until golden and crispy. Drain on paper towel, season with flaky sea salt.

Descriptions

Cavolo Nero and Zucchini Schnitzel salad with Herbert Adams Slow Cooked Beef with Caramelised Onion and Cabernet Sauvignon Pies

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