Veal Vitello on Lukewarm Zucchini and Goat Cheese Salad with Lavender Pesto

Marinate the meat with garlic, thyme, rosemary and sage, mustard, lime juice and salt and pepper, sear and place in an ovenproof dish. Pour over wine and cook at 90 °C to a core temperature of 62 °C. Then leave to stand in aluminum foil for a good 40 minutes while still warm. Make a tuna sauce with some veal stock, the tuna and sour cream, salt, pepper and garlic.For the zucchini and goat cheese salad: slice or dice the zucchini and fry in olive oil with chopped garlic. Season with salt and pepper and deglaze with balsamic vinegar. Remove from heat and round off with a little honey. When slightly overcooled, add the diced goat cheese.For the lavender pesto: mix all the ingredients together and make a classic pesto with a blender or a rotor blender.Serving suggestion: place the zucchini potpourri elevated in the center of the plate, decoratively surround with the vitello. Cover with a little light tuna sauce and drizzle with lavender pesto.Possibly complement with a bouquet of lettuce.

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