Broad Beans with Goat’s Cheese and Peas
Broad Beans with Goat’s Cheese and Peas



  • 50g blanched hazelnuts
  • 250g podded and skinned broad beans
  • 200g peas
  • 4 tbsp olive oil
  • 2 shallots, sliced
  • ½ bunch each of mint and parsley, chopped
  • 1 lemon, zest and juice
  • 150g goat’s cheese log, sliced into 5mm rounds
  • Preheat the oven to 200C. Roast the hazelnuts on a baking tray for 15 mins, then leave to cool. Meanwhile, cook the beans and peas in boiling water for 2 mins, then drain and refresh. Heat half the oil in a frying pan and fry the shallots with a pinch of salt, until softened. Remove from the heat and leave to cool.
  • Chop the cooled nuts, and toss with the beans and peas. Add the mint and parsley, the remaining oil, lemon zest and juice and the shallots. Season well, then spread the mixture over a serving plate and top with goat’s cheese slices. Drizzle with more oil, scatter with more mint, and serve with crusty bread.
20 mins
4 serving

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