Warm baby veg salad with goat’s curd and sherry vinaigrette

Method

1. Line a fine sieve with a double layer of muslin or a clean J-cloth and tip the yogurt into the centre with a generous sprinkling of salt. Put it over a bowl (so the sieve isn’t touching the bottom), cover the whole thing with cling film and chill for 48 hours or up to 3 days until all the liquid has dripped out and you’re left with a thick, smooth curd. Remove from the cloth and set aside to chill until needed.
2. To make the dressing, whisk the shallot with the mustard, sugar and vinegar. Still whisking, slowly drizzle in the oils until thick. Season, adding extra sugar if you think it’s needed.
3. In a tiered or collapsible steamer, heat 5-10cm water until boiling. Add the potatoes and cook for 8-10 minutes. Add the carrots and leeks, then cook for another 2 minutes. Add the sugar snap peas and cook for a further 3-4 minutes until all the veg is just tender when pierced with a knife. Turn off the heat, remove from the steam and leave to cool until just lukewarm.
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4. Meanwhile heat a frying pan and add a splash of oil. Add the hazelnuts and toast for 5-6 minutes, tossing the pan frequently, until golden brown all over. Remove, drain briefly on kitchen paper, then chop coarsely.
5. When the veg has cooled to the right temperature, toss it in a bowl with half the dressing, the radishes and herbs and almost all the nuts. Pile onto a platter and drizzle over the remaining dressing. Dollop on spoonfuls of goat’s curd, scatter over the rest of the nuts and serve.