Ingredients

• 5 lemons
• 1 small bunch fresh mint leaves
• 1 small bunch fresh flatleaf parsley
• leaves only
• ½ small bunch fresh dill
• ½ small bunch fresh chervil
• 1 small bunch fresh tarragon
• 1 bulb garlic
• cut in half horizontally
• 250ml/9fl oz extra virgin olive oil
• 1kg/2lb 4oz veal cushion (a joint from the leg)
• cut into 2cm/¾in thick slices
• 1 shallot
• finely chopped
• 2 sprigs fresh basil
• leaves only
• 3 anchovies
• drained
• finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp capers
• drained
• 300g/10½oz spinach leaves
• sea salt and freshly ground black pepper

Directions

• First prepare your barbecue: light the barbecue so that it flares up and dies down
• then wait until the coals are glowing but have not yet turned white. Alternatively
• heat a griddle pan over a high heat until very hot.
• Zest two of the lemons into a large bowl
• then squeeze in the juice. Add a few of the sprigs of mint
• parsley
• dill
• chervil and tarragon
• and the halved garlic bulb. Pour in 150ml/5fl oz of the extra virgin olive oil
• mix until well combined and set aside.
• Sandwich the veal slices between two long sheets of cling film. Bash them with a rolling pin until they are about 1cm/½in thick
• then add them to the herby oil and stir to coat. Set aside.
• Finely chop the remaining herbs together and add them to a bowl with the shallot. Zest over two of the lemons
• then chop again. Stir in the anchovies and chop again
• then stir in the Dijon mustard and capers and chop until fine. Season
• to taste
• with salt and freshly ground black pepper
• then make a well in the centre of the mixture.
• Lift the veal slices out of the marinade and lay them on the barbecue or griddle pan. Cook for 2-3 minutes on one side
• then 2 minutes on the other side. Transfer to a serving platter.
• Meanwhile
• heat 50ml/2fl oz of the remaining oil to a frying pan. Add the spinach leaves and cook until just wilted
• then lay them on top of the veal slices.
• Cut the remaining lemon into wedges. Drizzle the remaining oil into the well in the centre of the salsa verde mixture
• then mix together to form a thick paste. Spoon the salsa verde on top of the veal and spinach. Garnish the platter with the lemon wedges.