Carpaccio of Courgette and Crushed Peas with Melted Goats Cheese, Honey and Lemon
200g frozen peas
Pinch sea salt flakes & freshly ground black pepper
Juice and zest of 1 lemon
2 tbsp cold-pressed British rapeseed oil
200g Chevre goat’s cheese
2 sprigs thyme, chopped
4 tbsp clear honey
Handful of baby rocket leaves
Handful of fresh basil leaves
4 tbsp pine nuts, toasted, to serve
Preheat the grill to Medium.
Thinly shave the courgettes width ways using a mandolin, grating any leftover pieces.
Cook the peas in boiling salted water for 2 minutes, drain and place in iced cold water. Once cooled, drain and crush slightly. Mix the peas with the courgette slices.
Zest and juice the lemon, putting the zest to one side. Put the lemon juice and zest into a bowl, whisk in 2 tbsp olive oil and season with salt and pepper. Spoon half over the courgette and pea mixture.
Slice the goat’s cheese and arrange on a piece of greaseproof paper on a baking tray. Drizzle with the honey and remaining olive oil and scatter over the chopped thyme and season with some freshly ground black pepper. Pop under the grill until just starting to melt.
Put the warm cheese onto the courgette and pea mixture and scatter over the spinach, basil, pine nuts and rocket.
Pour the remaining dressing over the top and serve immediately.