Marjoram and lemon-grilled veal chops with greek salad

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Serves 2

Prep

15M

Cook

10M

Total

25M

Ingredients

Marjoram and lemon-grilled veal chops

1/2 teaspoon finely grated lemon rind

1 1/2 tablespoon lemon juice

2 teaspoon finely chopped fresh marjoram

1 teaspoon olive oil

2 (200g) veal chops

cooking-oil spray

Greek salad

1/3 cup (50g) seeded black olives

100 gram low-fat feta cheese, chopped coarsely

3 plum tomatoes (225g), chopped coarsely

1 small red capsicum (150g), chopped coarsely

1 lebanese cucumber (130g), chopped coarsely

1 stalk celery (150g) , trimmed, sliced thinly

2 teaspoon fresh marjoram leaves

1 clove garlic, crushed

2 tablespoon lemon juice

1 teaspoon olive oil

Method

1.Combine rind, juice, marjoram and oil in large bowl, add veal, toss to coat.

2.Meanwhile, make Greek salad. Combine olives, feta, tomatoes, capsicum, cucumber, celery and fresh marjoram leaves in a large bowl.

3.Make lemon dressing. Combine crushed garlic, lemon juice and olive oil in a screw-top jar, shake well.

4.Lightly spray heated grill plate (or grill or barbecue) cook veal about 3 minutes each side or until cooked as desired.

5.Pour dressing over salad and toss gently to combine. Serve veal with salad.

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