Clean the lamb meat and rub it with seasonings salt. Simmer the meat from ½ to 12 hours, depending on how much time you have, and how much you want it to be flavored by salicornia.
Peel the onion and cut into quarters. Boil a pot of water containing the onion, garlic, bay leaf, peppercorns and salt. Lower the lamb into the water and boil it on low heat for 10 minutes. Remove the pot from the heat and let the meat soak up the moisture for 10 minutes until it is ready.
Using a mixer beat the vegetables with the yoghurt into a smooth puré. Season with salt, pepper and a dash of cider vinegar.
Slice the bread very thinly, brush it with rapeweed oil and sprinkle with salt. Toast the slices golden in a 175°C oven for about 4 or 5 minutes.
Clean and rinse the radishes (saving the tops as a garnish), and slice thinly. Mix them with the prawns and salicornia, and marinate them with rapeweed oil, salt and fresh ground pepper.
Cut the warm, simmered lamb into thin slices, spooning each with a dab of the puré, arrange the salad for serving and decorate with the finest radish leaves.
Finally, add a few drops of balsamic vinegar, laying the toast on top.