Name: Za’atar-spiced veal chops with fattoush
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 200g veal loin chops; 1 tablespoon sumac; 1 tablespoon roasted sesame seeds; 2 teaspoon finely chopped fresh thyme; 1 tablespoon olive oil; 1 teaspoon dried marjoram; 2 pitta breads (160g); 4 tomatoes (600g), cut into wedges; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1 green capsicum (200g), cut into 2cm pieces; 3 green onions, sliced thinly; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh mint; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed

Ingredients

4 x 200g veal loin chops

1 tablespoon sumac

1 tablespoon roasted sesame seeds

2 teaspoon finely chopped fresh thyme

1 tablespoon olive oil

1 teaspoon dried marjoram

2 pitta breads (160g)

4 tomatoes (600g), cut into wedges

2 lebanese cucumbers (260g), seeded, sliced thinly

1 green capsicum (200g), cut into 2cm pieces

3 green onions, sliced thinly

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped fresh mint

1/2 cup (125ml) olive oil

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

Method

1.Preheat grill.

2.Make za’atar; combine ingredients in small bowl.

3.Make fattoush; grill bread until crisp; break into small pieces. Combine tomato, cucumber, capsicum, onion and herbs in large bowl. Just before serving, toss bread and combined oil, juice and garlic into salad.

4.Cook veal under hot grill, turning once, until cooked as desired. Sprinkle about a tablespoon of the za’atar equally over the veal; serve with fattoush.

Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean; adds a tart, lemony flavour. Can be found in Middle Eastern food stores. While za’atar is easy to make, it can also be purchased in Middle Eastern food shops and some delicatessens.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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