Mix the pistachios with the salt and allspice. Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the pistachios, mix, immediately transfer to a baking tray lined with baking paper. Leave the brittle to cool, break into large slivers.
Mix all the ingredients up to and including the ginger, season.
Heat the oil in a pan, fry the asparagus for approx. 2 mins. Mix the edamame beans, baby salad leaves and courgette in a bowl, add the asparagus, goats' cheese, chervil and dressing, mix. Serve with the brittle.