Veal Recipe: Zesty Veal Summer Salad

• Olive oil cooking spray
• 2 red capsicums, thickly sliced
• 3 zucchini, thinly sliced diagonally
• 4 (125g each) thin veal steaks
• 1/2 cup chicken stock
• 2 tbsp balsamic vinegar
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh basil leaves, roughly torn
• 100g reduced-fat feta cheese, crumbled

Spray a barbecue plate or char grill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 min. each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.

Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 min. each side or until cooked to your liking. Remove to a plate. Cover to keep warm.

Add stock to pan. Simmer for 1 to 2 min, or until slightly reduced. Stir in vinegar. Simmer for 1 min or until mixture thickens. Remove from heat.

Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine.

Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.