Roast veal with capsicum relish

This relish can also be served alongside lightly grilled lean meat, chicken and fish.

  • 1 hr 15 mins cooking
  • Serves 4
  • Print


  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh rosemary
  • 600 grams piece veal rump
  • 2 small (300g) yellow capsicums
  • 1 small (150g) red capsicum
  • 1 small (100g) red onion, sliced thinly
  • 1/3 cup (80ml) red wine vinegar
  • 2 tablespoons white sugar
  • 200 grams asparagus, trimmed
  • 200 grams watercress, trimmed, washed
  • 1 (130g) Lebanese cucumber, sliced thinly lengthways
  • 1 tablespoon extra virgin olive oil, extra
  • 2 teaspoons lemon juice
  • 4 x 25g slices ciabatta bread


  • 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.

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