Veal with Yoghurt Bean Dip

500g Veal cutlets sliced thinly
2 cloves garlic crushed
2 tbsp capers
1 tsp grated Lemon Rind
4 anchovy fillets
3 tbsp olive oil
Chopped fresh Parsely
Salt & Pepper

3 cups Canellini Beans (canned or freshly made)
2 tbsp Greek Yoghurt
1 tbsp Mayonnaise
1 clove garlic
juice of 1 lemon
1 tsp salt
4 anchovy fillets
4 sun dried tomatoes
1 tbsp chopped fresh parsely
Salt & Pepper
1 tbsp olive oil and smoked paprika to garnish.

Prepare the bean dip by simply adding all ingredients to food processor and  process till paste forms.

Heat olive oil in a large frying pan add garlic and finely chopped anchovy fillets.  Add thinly sliced veal, lemon rind and capers and toss very quickly for just one minute.  Do not over cook. Turn heat off sprinkle with parsely and season with salt and pepper. Serve immediately with bean dip and pita breads.