© Pentecost Calf / Amélie Roche
The barbecue season is open! The latest chic foodie: take inspiration from chef Julien Duboué who dares grilled veal chop, served with kalamata olives, candied lemon and apricots.
For 4 people
Cut the veal ribs in 5 places and 1 cm deep. Garnish the incisions with a brunoise of candied lemon and Kalamata olives and cook for 10 minutes on each side on the barbecue.
Cut the zucchini into wedges, grill them for 4 minutes on each side on the barbecue and set aside.
Cut all the tomatoes into 2 cm by 2 cm cubes and set aside. Prepare the tomato-apricot vinaigrette by mixing the oil, lemon juice, zest, onions, Espelette pepper, apricots, verbena and salt. And pour it over the tomatoes.