700 gm(about 4 bunches) broccolini, trimmedOlive oil, for brushing150 gm(1 cup) frozen or podded peas1 tbspbutter, softened1 cupcoarsely chopped mint150 gmgoat’s curdLemon-shallot dressing2golden shallots, finely choppedJuice of 1 lemon, rind of ½ lemon60 ml (¼ cup)extra-virgin olive oil, plus extra to serve
For lemon-shallot dressing, combine ingredients in a bowl, season to taste and set aside.
Heat a grill or barbecue to high heat, brush broccolini with oil and grill, turning occasionally, until charred and tender (4-5 minutes).
Meanwhile, blanch peas until tender (2-3 minutes), then drain and toss with butter. Serve broccolini and peas drizzled with dressing and extra olive oil, topped with mint and goat’s curd and seasoned with freshly cracked pepper to taste.