Confit lemon, bean & green veg salad with goat’s cheese

Toast the pistachios (if using) in a small dry pan for 3 minutes, tossing occasionally until aromatic. Tip onto a board and roughly chop. Meanwhile, finely chop half the lemon, including the skin, and juice the other half.

Return the pan to the heat, add 50ml oil, then warm until shimmering. Carefully tip in the chopped lemon and sizzle for 3-5 minutes until beginning to darken slightly. Transfer to a heatproof bowl and add the chilli flakes and a generous pinch of salt. Add the butter beans, stir well to coat, then set aside to cool.

Return the pan to the heat (no need to rinse). Heat the remaining oil, add the cheese, fry for 2 minutes, then carefully flip and fry for 2 minutes more until golden. Transfer to a board to cool, then cut into 8 wedges.

Put the sugar snaps and fennel into a large bowl and toss with the lemon juice. Season, then stir through the dressed beans. Divide the salad between plates and top with the bean and veg mixture, cheese wedges, fennel fronds and pistachios, if using.