Peppered Veal with Tomato and Chickpea Salad

A quick and easy supper using veal escalopes with a peppered rub and a chick pea and tomato salad.

Prep Time: 10 mins

Cook Time: 4 minutes

Serves: 4 people

Ingredients

  • 450g/1lb lean veal escalopes
  • 15ml-30ml/1-2tbsp prepared dry spice mix of your choice (we used Italian-style rub with lemon)
  • Salt and freshly milled black pepper
  • 30ml/2tbsp oil

  • For the Tomato and Chick Pea Salsa

  • :½ x 400g can chick peas, drained
  • 100g/4oz cherry tomatoes, roughly chopped
  • 30ml/2tbsp freshly chopped chives
  • 15ml/1tbsp good balsamic vinegar
  • 30ml/2tbsp extra virgin olive oil

Method

  1. Spoon the dry spice mix on a large plate and coat each escalope on both sides. Set aside for later.
  2. To prepare the tomato and chick pea salsa; in a small bowl mix together the chick peas, cherry tomatoes, chives, vinegar, extra virgin olive oil and seasoning. Set aside until required.
  3. Heat the remaining oil in a large non-stick frying or griddle pan and cook the veal for 1-2 minutes on each side.
  4. Serve the veal with roasted new potatoes and the salsa.