Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Combine half the oil with the garlic and rosemary in a small bowl.
3.Heat 2 teaspoons of remaining oil in a medium frying pan over high heat; cook veal for 3 minutes or until browned all over. Remove from heat.
4.Season veal with pepper. Place on a wire rack in a small roasting pan; roast for 50 minutes, basting every 15 minutes with the garlic oil mixture. Remove from oven. Transfer to a heatproof plate; rest, covered, for 5 minutes.
5.Meanwhile, preheat grill to high. Quarter capsicums; discard seeds and membranes. Grill capsicum, skin-side up, for 5 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper for 5 minutes; peel away skin, then chop flesh coarsely.
6.To make relish, heat remaining oil in a medium saucepan over medium heat. Add onion and capsicum; cook, covered, stirring occasionally, for 5 minutes or until onion is soft. Add vinegar and sugar; cook, stirring occasionally, until relish thickens.
7.Meanwhile, blanch asparagus in a saucepan of boiling water for 1 minute; remove with tongs, immediately plunge into a bowl of iced water. Stand for a couple of minutes; drain well.
8.Combine asparagus, watercress and cucumber in a medium bowl. In a separate bowl, whisk extra olive oil and juice to combine; toss salad with dressing.
9.Slice the veal and serve with the salad, relish and bread.
