Green Beans with Mozzarella and Roasted Hazelnuts

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Fresh green beans and mozzarella are a simple but delicious combination and the contrasting crunch of hazelnuts really complements the luxurious texture of the cheese. Asparagus would also work well.

500g green beans, trimmed 3 fresh mozzarella balls, drained 1 cup toasted hazelnuts, chopped ¼ cup extra virgin olive oil Juice of 1 lemon

Cook the beans in boiling, salted water for 3-4 minutes until just tender then refresh under cold water to cool. Drain well and arrange on a serving platter.

Dressing: Put half the hazelnuts with the oil and lemon juice in a mini food processor; season with salt and pepper and blend until combined.

Roughly tear the mozzarella balls and place on top of the beans. Grind over some black pepper and drizzle over the dressing. Scatter with the remaining hazelnuts just before serving. Serves 8 8 large roma tomatoes, halved lengthways Olive oil

2 tablespoons sherry vinegar

½ teaspoon hot smoked paprika flakes 16 small tomatoes on the vine 1 teaspoon toasted fennel seeds 2 tablespoons sherry vinegar 1 tablespoon runny honey 5 tablespoons extra virgin olive oil Fresh parsley leaves, to garnish

Roast fennel: Heat oven to 190°C. Trim the fennel bulbs, reserving the fronds for garnish. Cut the bulbs into thick wedges, keeping them intact at the base. Toss in a bowl with the lemon juice (to stop them discolouring), garlic, oil, salt and pepper. Spread the fennel out over a roasting pan. Roast for 30-35 minutes until tender and lightly browned. Stir in the chickpeas and set aside to cool.