for 4 person

Roasted spring vegetables

600 g	baby potatoes, cut in half
2 bunch	radishes incl. green parts, greens set aside, radish quartered
3	spring onions incl. green parts, cut in half lengthwise and crosswise
1	courgette, cut into sticks
2 tbsp	olive oil
1 tsp	fennel seeds
1 tsp	salt

Gremolata

½ bunch	chives, finely chopped
1	organic lemon *-*
1	garlic clove, squeezed
¼ tsp	sea salt

Steaks

	oil for frying
500 g	very thin pork cutlets
½ tsp	salt
a little	pepper

How it's done

Roasted spring vegetables

Place the potatoes, radishes, spring onions and courgette in a bowl. Add the oil, fennel seeds and salt, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C.

Gremolata

Finely chop 20 g of the reserved radish greens, mix with the chives, lemon zest and garlic, season with salt.

Steaks

Heat the oil in a frying pan. Season the meat, fry in batches for approx. 1 min. on each side. Remove from the pan, serve with the roasted vegetables, serve with the gremolata.

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