veal cutlet and capsicum salad
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veal cutlet and capsicum salad
  • 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