Warm Weather Saladwith Charred Lemon Dressing

Preheat the oven to 350°F (390°F) fan‑forced and line a baking tray with parchment paper.

Place the hazelnuts on the tray, drizzle with 2 tbsp honey and a pinch of salt, then toss to coat.

Roast the hazelnuts for 5 minutes, stir, then roast for another 5 minutes and let cool completely.

Char the lemon slices in a hot pan with a drizzle of olive oil for 1–2 minutes per side, being careful not to burn them.

Once cooled, finely chop the lemon and combine it with olive oil, red wine vinegar, Dijon mustard, a heaped tbsp honey, water, chilli flakes, grated parmesan, and cracked pepper to make the dressing.

Roughly chop the cooled candied hazelnuts.

In a large bowl, combine snow peas, shaved asparagus, blanched peas, and mint leaves.

Add the dressing and candied hazelnuts to the vegetables and toss gently to coat.

Spread the stracciatella (or burrata) on a serving dish and place the tossed salad on top.

Serve immediately and enjoy the fresh, vibrant flavors.