Lemony Peas + Butter Beans with Toasted Hazelnuts, Mint, Chilli + Parmesan

Step 1

Heat a large, non-stick frying pan over a high heat and put the lemon halves, cut-side down, into the pan. Fry for 3-4 minutes until the undersides are blackened, then remove from the pan and set aside.

Step 2

Wipe the pan clean to remove any lemon residue or char marks. In the same pan, heat 5 tablespoons of olive oil of a medium-low heat. Add the hazelnuts and toast for 4-5 minutes until just golden. Stir in the chilli flakes and mint, then pour in the peas - they should sizzle a little, then start to soak up that nutty, fragrant oil.

Step 3

Meanwhile, blitz the parmesan in a food processor until you reach a chunky, crumb-like rubble. This isn’t essential, but it’ll give the dish added texture. Alternatively, you could just finely grate the cheese.

Step 4

Tip the butter beans into a large mixing bowl. Squeeze in the juice of the charred lemons and if you like it extra lemony, a grating of the lemon zest. Tip in the peas and hazelnuts from the pan with all the oils, then season with a pinch of flaky sea salt and a few cracks of black pepper. Toss well to combine. Check for seasoning and acidity, adding more lemon, if desired.

Step 5

Tip the salad onto a large serving platter and sprinkle over the parmesan rubble.