Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil
then pour over the onions and radishes. Leave to steep and cool for at least 15
To make the filling, heat the oil in a pan, add the shallot and cook gently for five
minutes until completely softened. Stir in the garlic and cook for another minute,
then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water.
Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are
tender. Stir in the beans and cook uncovered for another five minutes. Cool slightly.
To serve, spoon the potato mixture into the lettuce leaves, top with avocado slices,
a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers
and extra lemon wedges.