Begin by combining cottage cheese, lemon zest, sea salt and black pepper and mix thoroughly in a bowl. Set in the fridge until needed.
Cook the tenderstem broccoli, and peas, drain and allow to cool.
To make the pancake batter, crack the egg into a blender, add the flour, milk, spinach and a pinch of salt and pepper, then blitz until smooth.
Place a large non-stick frying pan on medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, tenderstem broccoli, fresh rocket, peas and sliced radishes. Serve with a wedge of lemon.