In a bowl, combine all the ingredients. Set aside.
On a plate, rub the meat with the ground fennel
and red pepper flakes. Generously season with salt.
Let rest for about 10 minutes at room temperature.
Preheat the grill, setting the burners to high. Oil the grate.
Place the pork on the grill. Reduce the heat to medium-low. Grill the meat for about 15 minutes, turning regularly. Set aside on a plate. Tent with aluminum foil and let rest for 10 minutes.
Meanwhile, in a large bowl, toss the bell peppers and zucchini with the oil. Season with salt and pepper. Grill the vegetables on both sides until al dente. On a large serving platter, place the vegetables. Garnish with the olives, almonds and chives. Add the meat and serve with lemon mayonnaise.