Blend the parsley with the bread, vinegar, and oil until you have a nice green and fluid sauce. Season with salt and pepper to taste.
Cut the vegetables and cook them on the bbq plate at a temperature of 250°C for about 3 minutes per side.
Massage the medallions with the salt, pepper, oil and chopped thyme.
Lay the medallions on the bbq plate and cook them for 5 minutes per side at a temperature of 250°C.
Lay the vegetables on the plate with the medallions and top with the salsa verde.
ENDIVE WITH ORANGE SAUCE, ROBIOLA AND PISTACHIOS
PINEAPPLE WITH CRUMBLE AND SALTED CARAMEL
CHRISTMAS HOLIDAY MENU
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