Pea, Courgette and Roasted Potato Salad

Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Zest and halve the lemon (see ingredients for amount).

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Roast the parcel in the oven until soft, 10-12 mins.

In a large bowl, combine the pesto, honey, lemon juice and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Taste and season with salt, pepper and more lemon juice if needed. Set aside your dressing.

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a small frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

In a small bowl, combine the mashed garlic, lemon zest and mayo (see pantry for amount) and set aside.

When everything's ready, add the courgette ribbons to the salad dressing and toss to dress.

Add the roasted potatoes, peas and baby leaves and toss together.