Heat a large, non-stick frying pan over a high heat and put the lemon halves, cut-side down, into the pan. Fry for 3-4 minutes until the undersides are blackened, then remove from the pan and set aside.

Wipe the pan clean to remove any lemon residue or char marks. In the same pan, heat 5 tablespoons of olive oil of a medium-low heat. Add the hazelnuts and toast for 4-5 minutes until just golden. Stir in the chilli flakes and mint, then pour in the peas - they should sizzle a little, then start to soak up that nutty, fragrant oil.

Meanwhile, blitz the parmesan in a food processor until you reach a chunky, crumb-like rubble. This isn’t essential, but it’ll give the dish added texture. Alternatively, you could just finely grate the cheese.

Tip the butter beans into a large mixing bowl. Squeeze in the juice of the charred lemons and if you like it extra lemony, a grating of the lemon zest. Tip in the peas and hazelnuts from the pan with all the oils, then season with a pinch of flaky sea salt and a few cracks of black pepper. Toss well to combine. Check for seasoning and acidity, adding more lemon, if desired.

Tip the salad onto a large serving platter and sprinkle over the parmesan rubble.