Ross Lusted’s pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing

1.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.

2.Preheat a char-grill pan over high heat, brush spring onion with oil, char-grill, turning occasionally, until just tender (4-5 minutes).

3.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.

4.Blanch asparagus and peas separately in batches (10-20 seconds for asparagus; 2-4 minutes for peas), drain, refresh and drain again.

5.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.