Veal Carpaccio with Celery

Ingredients

• 250 g veal fillet (very thinly sliced, possibly frozen first)
• 1 stalk Celery
• 2 tbsp roasted pumpkin seeds
• pepper (from grinder)
• Lemon juice
• 2 tbsp olive oil

Instructions

1. 1.

   Arrange the veal fillet on four plates. Wash and trim the celery, then slice it lengthwise into very thin strips with a vegetable peeler and decorate the meat with the pumpkin seeds.

2. 2.

   Whisk together olive oil and lemon juice, drizzle over the carpaccio, and finish with freshly ground pepper. Serve with toast and butter.