Blanch the ‘courgetti’ and asparagus in boiling water for about five minutes, until soft but retaining a bit of bite, then remove and run under cold water.
For the dip, mix together the yogurt, lemon zest and mint, and season to taste.
To serve, arrange the pea shoots, ‘courgetti’, peas, asparagus and spelt on two plates, then top with the hot-smoked salmon and a sprinkling of seeds. Finish with a few mint leaves, some seasoning and a drizzle of pumpkin seed oil. Serve with the yogurt and mint dip on the side.