Bring a pan of water to the boil, then briefly boil the peas until just cooked. Drain and briefly cool under cold running water.
In a frying pan toast the hazelnuts; this should take about 4 - 5 minutes. When they are just starting to brown tip onto a plate to cool.
Top and tail the radishes, and slice thinly. Trim the base of the lettuce leaves, then tear into smaller pieces. Slice the spring onions into small pieces. Cut the cucumber into chunks. Snip the mustard cress free at its base. Tip all these ingredients into a salad bowl, along with the peas.
Place the goats cheese onto a small oven tray and grill until it just begins to bubble and brown around the edges.
While the cheese is grilling, mix the olive oil, white wine vinegar and mustard together well, with a grinding of black pepper and sea salt, to taste.
Throw the hazelnuts in with the salad, pour the dressing over the salad, and toss so that everything is well covered. Pile onto a plate and top with the melted goat's cheese. Serve with some crusty bread.
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