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.