Devised by James Holah for the Ebury, London
For the quinoa
1 litre water
250g tomato concasse
1 red onion, brunoise cut
½ bunch fresh mint
¼ bunch fresh flat leaf parsley
For the jalapeño vinaigrette Salt & pepper to taste
270ml white balsamic
40ml jalapeño liquor (from a tin of jalapeño slices)
320ml olive oil
For the veal marinade 250g yogurt
10g Maldon salt
100g maple syrup
Ask your butcher for a three-bone veal rack (French trimmed). Tie the rack with a piece of string either side of each bone, then accurately slice between each bone to create three chops.
Blitz together all the ingredients for the marinade and place the veal into it overnight.
Next day, place the quinoa in the water and bring to the boil, cook for 5 minutes then refresh.
Make the jalapeño vinaigrette by dissolving all the salt in the vinegar then whisking in the olive oil and jalapeño liquor.
Mix through with the tomatoes, red onions and herbs, season to taste and finish with the jalapeño vinaigrette.
Cook the veal chop directly on the bars of your oven at 200°C, turning every 6-7 minutes. It will take about 25 minutes in the oven. Leave to rest in a warm place for about 8 minutes.
Carve and serve with the quinoa tabbouleh.