Ingredients

• 1.2kg desiree potatoes, halved
• 3 cloves garlic, crushed
• 1 tablespoon cumin seeds, plus 3 teaspoons extra
• 8 (125g each) veal cutlets
• 1/3 cup (80ml) olive oil
• 1 red capsicum, seeded, coarsely chopped
• 2 teaspoons black mustard seeds
• 100ml red wine vinegar
• 1 tablespoon caster sugar
• 1 Spanish onion, halved, thinly sliced
• 3 stalks celery, finely chopped (including leaves)

Method

• Step 1 Place potatoes in a large saucepan and cover with water. Bring to the boil over medium heat and cook for 15 minutes or until just tender. Drain, cool slightly, then chop coarsely. Combine garlic and 1 tablespoon cumin seeds in a bowl. Season to taste. Rub mixture into cutlets, then cover with plastic wrap and refrigerate until required.
• Step 2 Heat 1 tablespoon oil in a frying pan over medium heat and cook capsicum for 5 minutes or until just soft. Add to potatoes. Return frying pan to heat, add extra cumin seeds and mustard seeds and cook, stirring, over low heat for 1 minute or until fragrant. Add vinegar, 2 tablespoons oil and sugar and bring to the boil.
• Step 3 Place onion and celery in a large heatproof bowl, then pour over hot vinaigrette. Add potatoes and capsicum, then season to taste and toss to combine. Cover and set aside.
• Step 4 Heat remaining oil in a large frying pan over high heat and cook cutlets for 3 minutes each side. Transfer to a plate, then cover with foil and rest for 3 minutes before serving with warm potato salad.