"I've kept this recipe fairly generic," says Dave Pynt. "The idea is to use whatever vegetables are available as well as the tendrils, pea flowers and shoots. The peas and beans get cooked on the coals and the brighter, fresher elements keep it alive. I put semi-dried rosemary on the coals; instead of going up in flames, it smokes beautifully and introduces some moisture - it's almost like a steam-grill effect."
This salad is made to go with Dave Pynt's buttermilk-brined harissa lamb shoulder. The juices and shallots from the lamb are used in this dish.