Goat’s Cheese & Charred Peach Lentil Salad

Trim the ends off the green beans and cut the peaches in half and remove their stones. Drain the green lentils through a sieve.

Scatter the hazelnuts into a small frying pan over a medium heat and toast for 2 minutes, tossing regularly until browned. Roughly chop them, then tip back into the frying pan and set over a medium heat. Add two-thirds of the honey along with the chilli flakes and a pinch of salt, then toss together for a minute until sticky and glazed. Set aside to cool.

Heat a large griddle pan over a high heat for a few minutes until really hot. Drizzle the green beans with olive oil then scatter into the pan in one even layer and grill for 2 mins, turning halfway, until charred and cooked through. Tip into a large bowl with the green lentils and rocket.

Lay the peaches, cut side down, into the hot griddle pan and cook for 2-3 mins until really charred, then drizzle over the remaining honey to caramelise.

Drizzle oil and the balsamic vinegar into the salad bowl with the beans, lentils and rocket and toss everything together with some salt and cracked black pepper.

Divide between four plates, then top with the charred peach halves and crumble over the goat’s cheese. Finally, scatter with the honeyed chilli hazelnuts.