Place the pork escalopes between 2 large pieces of greaseproof paper or clingfilm, then bash well with a rolling pin until ½cm thick.
In a pestle and mortar, add the thyme leaves, finely grated lemon zest, garlic, and a pinch of salt and pepper. Bash well then add a splash of olive oil. Pour the marinade over the pork escalopes and coat them all over.
Veggies
In a large pan cook, the potatoes with the mint leave stalks. In the last few mins add the peas, broad beans and broccoli.
While the veg cook; in a large bowl, squeeze the juice from the lemon and add 1 tablespoon of extra virgin olive oil. Finely chop and add the mint leaves and the chilli, and grate in 20g of pecorino. Mix well.
Drain the vegetables and add all of them to the large bowl with the dressing and mix well. Place on a large serving dish.
Preheat a griddle or frying pan over medium heat.Once hot, add the pork escalopes and cook for 2 min, or until cooked through, turning halfway. Be careful not to overcook.Transfer to the serving platter.Add any extra mint leaves and a little more grated pecorino cheese.