I just made this it is veal with olive tapenade wrapped in prosciutto. Please note I made 7 and the macros per serve are
F 5.2 C 1.9 P 26.9
I would eat two at a time for a meal.
I made the olive tapenade from scratch very easy.
1 garlic clove
300g olives (kalamatta)
Oregano as required
Salt and pepper
Bake for 45mins approx maybe 50 min. at 180 degrees.
Then if you don’t use it all you can store with a bit of olive oil over it.
Recipe by: Kate Stanley