TIME PREPARATION 25 MINUTES (PLUS REFRIGERATION TIME) COOKING TIME 1O MINUTES
1 teaspoon finely grated lemon juice
1/ 4 cup (60ml) lemon juice
1 tablespoon finely chopped fresh marjoram
2 olive oil teaspoons
4 x 200g veal chops
SALAD
3/4 cup (120g) seeded kalamata olives 200g fetta cheese, chopped coarsely
6 large rosa tomatoes (540g), seeded, chopped coarsely
1 medium red capsicum (200g), chopped coarsely
2 lebanese cucumbers (260g), seeded, sliced thinly
2 trimmed celery stalks (200g), sliced thinly
1 tablespoon fresh marjoram leaves
LEMON DRESSING
1 clove garlic, crushed
1/3 cup (80ml) lemon juice
2 teaspoons olive oil
Instructions
1 Combine rind, juice, marjoram and oil in large bow, add veal, toss veal to coat in marnade. Cover; refrigerate 1 hour.
2 Meanwhile, make salad. Make lemon dressing.
3 Cook veal on heated lightly oiled flat grill (or braai) until cooked as desired
4 Pour dressing over salad: toss gently to combine. Serve veal with salad
SALAD Combine ingredients in large bowl.
LEMON DRESSING
Place ingredients in screw-top jar; shake well
serve 4
14.8g carbohydrate; 19.9g total fat (9.3g saturated fat); 1697kJ (405 cal); 40.7g protein
