Lamb Scotch Egg, Broad Beans, Pea and Pickled Cucumber Salad, Tahini Yoghurt Recipe

Ingredients

• 4 baby cucumbers, cut into 3-4 mm thick slices
• 2 bunches of dill
• 80g of cane sugar
• 200g of white wine vinegar
• salt
• 480g of lamb sausage meat
• 6 large eggs
• 140g of panko breadcrumbs
• 70g of grated Parmesan
• plain flour, as needed
• whole milk, as needed
• vegetable oil, for deep-frying
• 115g of tahini
• 140g of Greek yoghurt
• 2g of garlic cloves, grated
• 2g of fresh ginger, grated
• 1 drop of liquid smoke
• 50g of large shallot, finely sliced
• 200g of broad beans, peeled from their skins
• 200g of fresh peas
• 15g of chopped chives
• 1 cucumber, cut into batons
• olive oil
• Aleppo chilli flakes