Using mortar & pestle or a food processor, grind half of the parsley, juice of 1/4 lemon, 2 black garlic cloves, and Thai chili pepper, then add a little olive oil, ¼ teaspoon paprika, and Ras el Hanout spice until a thick paste forms.

Place potatoes in water until completely submerged slow simmer until nearly tender.

When potatoes are cool, smash each one to flatten.

Heat cast-iron skillet with olive oil and sear potatoes.

Remove from pan and repeat with green beans.

Once green beans have a nice char toss with lemon zest, and reserve.

Sear one side

Flip on the side and allow to fat to render out before searing final side

Spread Ras el Hanout herb mixture on top of the chop

Cook until medium-rare (temperature 130⁰ F) and reserve

Using the same pan with remaining rendered fat sear potatoes and green beans again

Toss in pea shoots & parsley

Season with salt and pepper & chive blossoms

Garnish finished plate with goat cheese