Lemony broad beans with goat's cheese, peas & mint

• hazelnuts↗40g blanched 40g

  blanched

• broad beans250g 250g

  podded and skins removed from the beans

• peas↗200g fresh 200g

  fresh

• extra virgin olive oil↗4 tbsp 4 tbsp

  plus a drizzle to serve

• banana shallots↗2 2

  peeled and thinly sliced

• mint↗1⁄2 small bunch of ½

  finely chopped, plus extra leaves to serve

• parsley↗½ small bunch of flat-leaf ½

  finely chopped

• lemon↗1 1

  zested and juiced

• goat's cheese↗150g log 150g

  with rind, sliced into 5mm rounds

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking tray and roast for 12-15 mins until golden. Leave to cool. Cook the broad beans and peas in a pan of boiling water for 2 mins, then drain.

2. 2

   Heat half the oil in a small frying pan over a low-medium heat and fry the shallots with a pinch of salt for 12 mins until softened. Remove from the heat and leave to cool.

3. 3

   Roughly chop the cooled hazelnuts, then toss with the broad beans and peas. Add the mint, parsley, remaining olive oil, the lemon zest and juice and the cooled shallots. Season with black pepper and ½ tsp sea salt flakes.

4. 4

   Spread the mixture over a large serving plate and top with the sliced goat’s cheese. Drizzle with a little extra olive oil and scatter with torn mint leaves, then serve with chunks of crusty bread.