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 ½ lime and a glug of olive oil. Season with sea salt and pepper and drizzle over the salad. Garnish with edible flowers (violets or nasturtiums).

Serves 1.