Cold Veal Roast with Cauliflower Salad

Ingredients

• 1 medium cauliflower
• 4 large ripe tomatoes
• 2 tbsp black olives (pitted)
• 2 tbsp balsamic vinegar
• 4 tbsp extra‑virgin olive oil
• 2 tbsp finely chopped parsley
• Pepper (freshly ground)
• Salt
• 300 g cold veal roast (sliced, substitute with turkey roast if desired)
• 250 g yogurt (1.5% fat)
• Pepper (freshly ground)
• Salt
• 1 tbsp freshly squeezed lemon juice
• Olive oil (extra‑virgin)
• 4 tbsp chopped herbs (parsley, tarragon, chervil)
• 4 tbsp capers (rinsed)
• 8 slices seed‑bread

Instructions

1. 1.

   Wash and trim the cauliflower, cut into florets, and blanch in salted water until al dente; drain and set aside. Make a dressing from balsamic vinegar, pepper, salt, olive oil, and parsley. Wash the tomatoes, quarter them, and slice the olives thinly.

2. 2.

   Whisk the yogurt with lemon juice, herbs, salt, pepper, and 1–2 tbsp olive oil into a sauce. Arrange slices of veal roast on plates with cauliflower florets and tomatoes. Drizzle the dressing over the cauliflower and tomatoes. Spoon a few dollops of yogurt sauce onto the roast. Sprinkle capers and olive slices over everything. Serve with seed bread.