Grilled goats' cheese with a salad of fresh peas, asparagus and broad beans

Ingredients

2 goats' cheese with a firm rind
2 tbsp extra virgin olive oil
1 tsp hazelnut oil
4 slices of walnut bread
For the salad:
1 bunch of watercress
2 spring onions, cut into small chunks
85g/3oz fine asparagus spears
85g/3oz podded peas, blanched and refreshed
85g/3oz podded broad beans, blanched and refreshed with outer skins removed
1 tbsp flat leaf parsley leaves
1 tbsp tarragon leaves
15-30g/1-2 tbsp freshly grated parmesan
2 tbsp extra virgin olive oil
2 tbsp hazelnut or walnut oil
1 tbsp lemon juice

Method

1. Place the goat s cheese in a shallow dish and drizzle with the olive oil, hazelnut oil, season with salt and pepper.
2. Prepare the salad; in a large bowl lightly toss together the watercress, spring onions, peas, asparagus, broad beans, tarragon, flat leaf parsley and parmesan. Add the lemon juice, hazelnut oil and olive oil, season to taste. Toss together the dressing and the salad and divide between two plates.
3. Heat a griddle pan until hot, add the cheese, reserving the oil it has been sitting in. Griddle until lightly brown on both sides. Dip the walnut bread into the left over oil and griddle for 30-60 seconds on each side.
4. Remove the cheese and bread from the pan and arrange on top of the two plates of pea, asparagus and broad bean salad. Serve immediately.

NOTE: if fresh peas are not available, use frozen