Cream cheese balls
Place the chives, sesame seeds and blossom on three separate plates. Shape the cream cheese into approx. 15 little balls, roll 5 cream cheese balls in each, press down gently, cover and chill.
Heat the oil in a small pan. Sauté the shallot for approx. 5 mins. Add the raspberries, balsamic and oil, season. Puree the raspberries until smooth, pass through a sieve, stir in the mustard.
Serve the lettuce and raspberries with the cream cheese balls. Sprinkle with sunflower seeds, drizzle the dressing over the top.