For the salad: 1 heaped dstsp chopped celery, a quarter of a medium apple (green or russet) in small dice, 1 dstsp chopped onion - I used red - a small handful of shredded white cabbage, 2 dstsp cooked chickpeas, and 1 heaped dstsp each of carrot and swede blanched in boiling salted water for 2 mins and refreshed under running cold water.
For the dressing: a scant tsp of English Mustard powder dissolved in 1 tsp of balsmic vinegar, then blended with 2 dstsp mayo and half a tsp sugar; a scant tsp tomato puree blended with a further tsp balsmic vinegar and 1 tsp olive oil, then mixed into the mayo. Toss the veg well.
Heat a ridged griddle pan to smoking hot, shake off excess marinade and cook one side for 2 minutes, flip and cook for a further 2 minutes; flip and turn through 90 degrees for another 2 minutes and flip again. Cooking times will depend on thickness of the meat - my chop was only approx 2cm thick. Rice would probably been more suitable.....
