Asian Spice-Crusted Veal Chops with Grilled Peach Salad in Tahini Vinaigrette | Quebec Veal

Ingredients

• 2 Quebec Veal frenched rib chops
• 45 ml (3 tbsp) sesame seeds
• 30 ml (2 tbsp) coriander seeds
• 30 ml (2 tbsp) fennel seeds
• 15 ml (1 tsp) coarse salt
• 15 ml (1 tsp) black pepper
• 10 ml (2 tbsp) cinnamon
• 10 ml (2 tbsp) star anise
• 10 ml (2 tbsp) dried flaked peppers
• 60 ml (1/4 cup) tahini
• 30 ml (2 tbsp) light soya sauce
• 15 ml (1 tsp) honey (or sugar-free syrup)
• 15 ml (1 tsp) rice vinegar (or white wine vinegar)
• 15 ml (1 tsp) grated ginger
• 5 ml (1 tsp) ground turmeric
• 1 peach, cut into slices
• 1 red pepper, cut into strips
• 1/8 red cabbage, chopped
• The white part of a leek, cut into julienne strips (or 3 green onions, chopped)
• 60 ml (1/4 cup) cilantro, chopped
• 30 ml (2 tbsp) sesame seeds