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.
Approx. 40 mins. in the centre of an oven preheated to 200°C.
Finely chop 20 g of the reserved radish greens, mix with the chives, lemon zest and garlic, season with salt.
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.