Spring panzanella

Preheat the oven to 200°C/180°C fan/gas 4. Rub the bread all over with the cut side of the garlic clove, then tear into 3cm chunks and place on a large baking tray. Drizzle 1 tbsp olive oil over the bread and bake for 10 mins, or until golden brown. As soon as it comes out of the oven, tear over the goat’s cheese to melt a little and set the tray aside to cool.

Zest and juice the lemons into a medium bowl, followed by a generous pinch of salt and pepper and the halved garlic clove you used to scrape the bread. Whisk together until the salt has mostly dissolved, then whisk in the mustard, followed by the rest of the olive oil in a steady stream – constantly whisking as you do so. Set aside.

Bring a small saucepan of water to the boil and, when boiling, add the asparagus and petit pois. Cook for 2 mins, then toss directly into the bowl of lemon dressing, so that everything is nicely coated. Halve the radishes and add to the bowl, along with the capers and some ground black pepper.

Roughly break apart the lettuce leaves and lay out on a big serving dish, or divide between bowls. Evenly scatter over the dressed vegetables, followed by cheesy croutons, rocket and the picked leaves from the bunch of flat-leaf parsley.