8 large thin slices milk-fed veal (60—70 g each)
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
12 broad beans, shelled
1 bunch asparagus, ends discarded, sliced lengthwise
4 baby zucchini, sliced lengthwise
20 basil leaves, thinly sliced
20 mint leaves, thinly sliced
3 tablespoons lemon juice
sea salt and freshly ground black pepper, to taste

Remove the veal from the fridge half an hour before cooking to bring to room temperature, and place in a shallow dish.
Coat with 1 tablespoon of the oil then set aside.
Lightly toast the pine nuts in a dry non-stick frying pan for a couple of minutes until browned, then set aside to cool.
Keep an eye on them — they can go from golden brown to burnt in a matter of seconds.
In a small saucepan, bring some water to the boil and add the broad beans, cooking for 30 seconds.
Drain them and leave to cool for a few minutes, then remove the tough outer skins.
Preheat the char grill to hot, brush the asparagus and zucchini with another tablespoon of oil then grill over high heat for about 2 minutes, turning to cook evenly.
Once charred, transfer to a large bowl and add the beans, pine nuts, herbs, lemon juice, salt, pepper and the remaining oil, and stir to combine.
Place the veal on the hot grill and cook for 30—60 seconds each side (this will depend on the thickness of the meat — you want it charred on the outside but still pink and tender on the inside).
To serve, place two slices of veal on each plate, scatter the asparagus mixture over the top, and drizzle over any remaining dressing from the bowl.