Spring salad with asparagus, goats’ cheese and hazelnuts

Instructions

1 Preheat the oven to 200°C. Line an oven tray with baking paper. Place sourdough squares and asparagus on tray, spray with olive oil and season with black pepper. Place tray in oven for 5–10 minutes until sourdough is crisp and asparagus is roasted.

2 Into a pot of boiling water, place asparagus. Blanch for 2 minutes, drain and refresh in iced water.

3 In a small jar, combine olive oil, lemon juice and zest, and shake well.

4 In a large bowl, combine peas, edamame beans, radishes, courgettes, lettuce and rocket. Place asparagus and croutons on top, and crumble over goats’ cheese. Garnish with chopped hazelnuts and serve.