Use goat’s cheese with a rind here so it will slice well and have a lovely firm, creamy texture. It pairs beautifully with lemony broad beans, peas and mint
Prep:15 mins
Serves 4
40g blanched hazelnuts250g broad beans, podded and skins removed from the beans200g fresh peas4 tbsp extra virgin olive oil, plus a drizzle to serve2 banana shallots, peeled and thinly sliced1⁄2 small bunch of mint, finely chopped, plus extra leaves to serve½ small bunch of flat-leaf parsley, finely chopped1 lemon, zested and juiced150g log goat’s cheese with rind, sliced into 5mm roundscrusty bread, to serve
STEP 1Heat 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.STEP 2Heat 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.STEP 3Roughly 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.STEP 4Spread 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.
