spring pea and vegetable ragu

the spelt is toasted to give nutty flavours then cooked in the pea stock.
pea purée: Blanched peas with olive oil then blended.

to order mix the spelt, pea purée, blanched peas, macédoine of courgette, (asparagus), gem lettuce, confit shallots, scarmoza cheese (slightly smoked mozzarella), salt and lemon juice.

garnish with nigella seeds (onion seeds), wild garlic oil and flowers.

allergens: Gluten, dairy