Sprinkle with 2 tablespoons of lemon juice the escalopines of veal and fry over medium heat. Season with salt, pepper, cut into strips and set aside.
Peel the carrots, wash the zucchini and grate.
For the sauce, emulsify the remaining lemon juice, pan-fried gables, raisins, cilantro, oil, salt and pepper into a bowl.
Arrange zucchini and grated carrots in a salad bowl. Sprinkle with the sauce, add the meat, cooked cooked wheat and mix well.
Put 2 hours in the refrigerator.
Serve, decorated with lemon wedges and sprigs of coriander.