Broccoli and peas with hazelnuts, lemon and mint
* 1 large head broccoli * ¼ spiced preserved lemon * 140g fresh peas * extra-virgin olive oil, for drizzling * juice of ½ lemon
* 45g roasted hazelnuts, coarsely chopped * 1 long red chilli, halved lengthways, seeds removed and thinly sliced * 1 large handful mint leaves, roughly torn * Himalayan salt and freshly ground black pepper
Cut the broccoli lengthways into medium-sized wedges, rinse well and set aside.
Remove and discard the preserved lemon flesh and thinly slice the skin.
Bring a large saucepan of water to the boil. Cook the broccoli for 2 minutes, or until just tender.
Add the peas and cook for 10-15 seconds, until tender. Drain.
Put the broccoli and peas in a medium bowl. Drizzle generously with the olive oil and squeeze over the lemon juice. Toss to coat. Add the preserved lemon, hazelnuts, chilli and mint. Season with salt and pepper. Toss to combine.