Roasted broccoli and asparagus with fresh goat's cheese and hazelnuts

Ingredients

for 2 servings

• Broccoli180 g (6.3 oz)
• Asparagus150 g (5.3 oz)
• Fresh goat's cheese60 g (2.1 oz)
• Crushed hazelnuts20 g (0.7 oz)
• Olive oil25 g (0.9 oz)
• Salt2 g
• Pepper1 g

Directions

1. Preheat the oven to 215 °C (419 °F) (fan).
2. Wash the broccoli florets and the asparagus, then coat them in olive oil with the salt and pepper.
3. Spread the vegetables in a single layer on a tray lined with parchment paper.
4. Roast for 20 minutes, stirring halfway through for even color.
5. Straight out of the oven, crumble the fresh goat's cheese over the hot vegetables.
6. Scatter over the crushed hazelnuts and serve straight away, while the goat's cheese is still slightly melting.