Now You're Cooking: Grilled veal chop with grilled baby potatoes and roasted pepper, caper berry, tomato arugula salad

Veal chop - 1

Olive oil - 10 ml

Salt - to taste

Pepper - to taste

 

New potatoes, cooked, halved - 3

Salt - to taste

Pepper - to taste

Olive oil - 10 ml

 

Grape tomatoes - 6

Roasted red peppers - 2

Caper berries - 5

Olive oil - 10 ml

Salt - to taste

Pepper - to taste

Arugula - 2 oz

Sprinkle the veal chop with olive oil and season with salt and pepper. Grill until medium rare - about 3 minutes per side on the BBQ.

Rest the meat in a warm spot. While the veal is resting, grill the seasoned olive-oil-dressed baby potatoes.

Toss the tomatoes, peppers, and caper berries with the olive oil and warm over the grill in a metal bowl. When warm add the arugula and toss to wilt. Place the arugula mixture in the centre of the plate. Arrange the potatoes around and top with the veal chop.

•