Veal Tafelspitz with Avocado Feta Salad and Spelt Rice

Peel and press the garlic. Mix with the lemon juice, zest and 2 tablespoons of oil.

Salt the cleaned boiled beef and rub it with the garlic-lemon oil. Leave to marinate in the refrigerator for about 30 minutes.

Then roast the boiled beef in the oven at 120 °C for about 45 minutes.

Cook the spelt rice until soft, drain, salt and then fry in 2 tablespoons of oil until crispy.

Peel and pit the avocado and cut into small cubes. Coarsely break the feta with your fingers, mix with mint, vinegar, maple syrup and oil and season with chili, salt and pepper.

Cut the meat into thin slices and lay flat on a plate, arrange the avocado-feta salad on top and garnish with the spelt.

Preparation Tip:

This dish tastes good even cold.

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