8spring onions, trimmed1 tspolive oil, plus extra for dressing8white asparagus spears, peeled, shaved into thin strips with a peeler400 gmpodded peas (about 1kg unpodded)8zucchini flowers, stamens removed, torn½ cup (loosely packed)torn flat-leaf parsley60 gmroasted pine nuts, finely choppedSheep’s milk curd250 gmsheep’s milk yoghurt (see note) Juiceof ½ small lemon50 mlextra-virgin olive oil Carrot juice dressing200 mlcarrot juice (about 2 carrots)½ tspcumin seeds100 mlextra-virgin olive oil
For sheep’s milk curd, combine yoghurt and ½ tsp sea salt flakes and mix well. Line a bowl with damp muslin, spoon mixture into muslin, gather edges and tie with string. Hang muslin in refrigerator over a bowl to drain (8 hours). Transfer curd to a bowl, add lemon juice and olive oil, season to taste and mix to combine. Refrigerate until required.
Preheat a char-grill pan over high heat, brush spring onion with oil, char-grill, turning occasionally, until just tender (4-5 minutes).
For carrot juice dressing, strain juice through a fine sieve into saucepan, bring to the boil over medium heat with cumin seeds, simmer until juice is reduced to 100ml (5-7 minutes). Remove from heat, whisk in oil, season with salt, strain through a fine sieve, set aside.
Blanch asparagus and peas separately in batches (10-20 seconds for asparagus; 2-4 minutes for peas), drain, refresh and drain again.
To serve, divide sheep’s milk curd among plates. Toss vegetables separately in a little olive oil, twist asparagus with a fork to make nests, place on curd with peas, top with spring onion, zucchini flowers, parsley and pine nuts and serve drizzled with carrot juice dressing.
Note Sheep's milk yoghurt is available from