Veal Cutlet And Capsicum Salad

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donna hay


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4 x 200g veal cutlets, trimmed

sea salt and cracked black pepper

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1 tablespoon olive oil

1 store-bought roasted capsicums (bell peppers), sliced

1 cup (45g) basil leaves

70 g baby spinach leaves

¼ cup sliced preserved lemons

½ cup (90g) small black olives

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