AT A GLANCE
"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.
|01||Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds). Refresh, drain, then pat dry. (This can be done a few hours ahead; refrigerate peas and beans and bring to room temperature before using.)|
|02||For cider vinaigrette, whisk oil and vinegar in a bowl and season to taste.|
|03||For the barbecue, burn wood down to embers for medium heat. Place rosemary directly on coals, then place blanched vegetables in a large metal sieve with a flameproof handle and grill over rosemary until hot (5-8 minutes). Transfer to a bowl, add shallots and a little of the reserved lamb juices, season to taste and toss to combine. Transfer to a large bowl or platter, and top with lardo. Dress pea shoots with vinaigrette, scatter onto the salad, then top with flowers, drizzle with extra vinaigrette and serve.|