Minced veal steaks with tapenade and Italian bean salad

Steaks, 2 portions:
200 g minced veal
1 egg
1 tablespoon tapenade
1 tablespoon shredded fresh sage
1 chopped sun-dried tomato
salt and pepper
½ tbsp butter/oil for frying
Bean Salad:
1 tablespoon squeezed lemon
½ grated garlic clove
2 tsp olive oil
1 small can of black beans, 115 g
1 handful of rocket
100 g split cherry tomatoes
2 tablespoons grated parmesan cheese
salt and pepper

Mix all the ingredients for the mince and form 6 small patties. Fry them for about 3 minutes on each side.

Mix lemon, garlic and oil in a bowl. Fold in the beans, rocket and tomatoes and sprinkle the cheese on top. Season with salt and pepper.