Grilled Broccolini with Peas, Goat’s Curd, and Mint

Ingredients

• 700 gm (about 4 bunches) broccolini, trimmed
• Olive oil, for brushing
• 150 gm (1 cup) frozen or podded peas
• 1 tbsp butter, softened
• 1 cup coarsely chopped mint
• 150 gm goat's curd
• Lemon-shallot dressing
• 2 golden shallots, finely chopped
• Juice of 1 lemon, rind of ½ lemon
• 60 ml extra-virgin olive oil, plus extra to serve (¼ cup)