Edible flower salad with goat’s cheese and tahini sauce.
Place a handful of pea shoots on a plate. Layer with a few slices of avocado. Sprinkle with some toasted seeds (sunflower, sesame, pumpkin). Scatter pieces of goat’s cheese curd and sliced radish over the salad.
Make a dressing by whisking together a spoonful of tahini, the juice of 1/2 lime and a glugg of olive oil. Season with sea salt and pepper and drizzle over the salad. Garnish with edible flowers (violets or nasturtiums).