QUINOA COATED SCHNITZEL WITH ROASTED WEDGES

Preheat your oven to 180 deg C. You will need 3 large beetroots cut into wedges , 500gm of sweet potato washed and sliced into wedges , 3 large carrots sliced into lengths . Place the sliced vegetables on a baking paper covered roasting tray . Spray with cooking oil and sprinkle with ras el hanout . Bake the vegies for 25 - 30 minutes or until tender and golden . Now you need 4 x 125 gm veal schnitzels . Place 1/4 cup of plain flour on a dinner plate . In a separate bowl mix together a lightly egg with 1 tbs of water . On a separate dinner plate mix together 3/4 cup of quinoa flakes , 2 tbs of mixed herbs and 1 dsp of grated lemon zest . Dip the veal pieces into the flour , then the egg mixture and finally into the quinoa mixture . Repeat this process to make 4 crumbed schnitzels . Heat canola oil in a pan over a medium heat , add the schnitzels and cook for 3 minutes each side or until golden . Serve the quinoa coated schnitzels with the roasted wedges on a mixed leaf salad with lemon wedges .