•  200g green beans, trimmed, blanched and thinly sliced
•  2 Lebanese cucumbers, thinly sliced
•  ¼ red cabbage
•  2 stalks celery, thinly sliced
•  1 bunch chives, halved

mustard dressing

•  2 teaspoons seeded mustard
•  2 teaspoons caster (superfine) sugar
•  1 tablespoon olive oil
•  ¼ cup (60ml) red wine vinegar
•  sea salt and cracked black pepper

  To make the mustard dressing, place the mustard, sugar, olive oil, vinegar, salt and pepper in a bowl and stir to combine. Place the green beans, cucumber, cabbage, celery and chives in a bowl. Pour over dressing and toss to combine. Serve with sticky peppered veal cutlets. Serves 4.