Veal chops with spinach & green pepper salsa

• veal↗2 x 300g British rose

  2 x 300g British rose (chops)

• smoked paprika↗1 tsp tsp
• polenta↗2 tbsp tbsp
• garlic cloves↗4

  sliced

• lemon↗zest ½

  zest ½

• rosemary↗1

  sprig, leaves picked

• olive oil↗100ml ml
• vegetable oil↗1 tsp tsp
• green green pepper↗1

  finely diced

• garlic clove↗1

  grated

• extra virgin olive oil↗75ml ml
• lemon↗zest ½

  zest ½

• washed baby spinach75g g
• green chilli↗1

  sliced

Step-by-step instructions

1. 1

   To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.

2. 2

   To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.

3. 3

   To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt. Remove the chops from the marinate and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.

4. 4

   Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.