Place the pork escalopes between 2 large pieces of greaseproof paper or clingfilm, then bash well with a rolling pin until ½cm thick.
Pick the thyme leaves into a pestle and mortar and finely grate in the lemon zest. Peel and add the garlic, then add a small pinch of sea salt and black pepper. Bash well, muddle in a splash of olive oil, then pour the marinade over the pork escalopes, turning them over until coated.
Bring a large pan of water to the boil. Pick the mint leaves and set aside, then add the stalks to the pan along with the new potatoes. Cook for 10 to 15 minutes, or until tender, adding the peas, broad beans and broccoli for the final 2 to 3 minutes.
Meanwhile, squeeze the juice from ½ the lemon into a large bowl, then add 1 tablespoon of extra virgin olive oil. Finely chop and add most of the mint leaves, reserving a few pretty ones. Finely slice and add the chilli, grate in 20g of pecorino, then mix well.
Drain the veg, removing and discarding the mint stalks. Quarter the potatoes, carefully peel off the skin from the larger broad beans, then add all of the veg to the dressing. Toss well to coat, then transfer to a large serving platter.
Preheat a griddle pan over a medium heat.
Once hot, add the pork escalopes to the griddle and cook for 2 minutes, or until cooked through, turning halfway.
Transfer to the serving platter, scatter over the reserved mint leaves, shave over the remaining pecorino, then tuck in.