•  4 x 200g veal cutlets, trimmed
•  sea salt and cracked black pepper
•  2 tablespoons red wine vinegar
•  1 tablespoon brown sugar
•  1 tablespoon olive oil
•  1 store-bought roasted capsicums (bell peppers), sliced
•  1 cup (45g) basil leaves
•  70g baby spinach leaves
•  ¼ cup sliced preserved lemons
•  ½ cup (90g) small black olives

  Season the veal with the salt and pepper and brush with the oil. Heat a barbecue or char-grill pan over high heat. Barbecue or char-grill the veal for 6–7 minutes each side or until cooked to your liking.

   Place the vinegar, sugar and oil in a bowl and stir well to combine. Place the capsicum, basil, spinach, preserved lemon and olives in a bowl, add the vinegar mixture and toss to coat. Divide the salad between plates and top with the veal cutlets to serve. Serves 4.