1. Cut the head of broccoli into florets. Parboil in a salted boiling water for around 1 minute and then cool them down with icy water immediately after cooking. Parboil the bean sprouts in salted boiling water for 30 seconds and then cool them down with icy water immediately after cooking. Shred the heads of Romaine lettuce. Cut the zucchini’s into the pieces of the size of your choice.

2. Make the spinach dip. Blend all the required ingredients until smooth. Season with salt.

3. Make the pea puree. In a pot put add the butter, chopped onion and peas. Simmer for 5-7 minutes, then pour in the cream and bring to a boil. Then blend the peas until smooth.

4. Place the pea puree and vegetables on a plate. Pour the dip over the vegetables (if desired, in a separate bowl you can mix the vegetables with the spinach dip beforehand). The chervil and dill blossoms will add an extra flavour to the dish.