||Brush each cutlet lightly with oil. Season with the barbecue spice. Preheat the char-grill pan to hot before adding the cutlets.
||Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
||Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Toss together the salad leaves, cabbage and snow peas, carrot and tomatoes. Drizzle with the salad dressing.
||Serve spring salad with the cutlets.