Roasted lemon, courgette & burrata salad

Preheat the oven to 220ºC, gas mark 7 and line 2 baking trays with baking parchment. Lay the lemon slices on one tray in a single layer and drizzle with 1 tbsp oil. Spread the courgettes on the other tray, drizzle with 1½ tbsp oil, then season both trays. Roast together – the lemons for 20 minutes or so and the courgettes for 15-20 minutes more, until both are browned and the lemons look sticky

Meanwhile, boil the potatoes in salted water for 12-15 minutes until just tender, then add the peas and boil for 2 minutes more. Drain and allow to steam dry.

To make the dressing, put 100ml oil, the mint, basil, garlic and 15g hazelnuts into a blender or small food processor, then season and whizz until smooth.

Put the lemons, courgettes, potatoes and peas onto a large plate or platter, top with the burrata, drizzle over the dressing and sprinkle with the remaining hazelnuts. Cut open the burratas and serve.