Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

AT A GLANCE

  • Serves 8 people

  • 8 zucchini flowers, stamens removed, leaves separated, zucchini sliced diagonally and reserved, plus extra zucchini flowers (optional), to serve
  • 2 tsp olive oil, plus extra for brushing
  • 100 gm (½ cup) small dried chickpeas, soaked in cold water overnight, drained
  • 150 gm (1 cup) podded peas (400gm unpodded)
  • 150 gm (1 cup) podded broad beans (320gm unpodded)
  • 1½ cups (loosely packed) mint
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chardonnay vinegar
  • 2 tsp finely chopped preserved lemon rind
  • 400 gm firm ricotta
01   Preheat oven to 90C (or lowest temperature setting). Lay zucchini flowers flat on an oven tray lined with baking paper, brush with a little oil and bake until crisp (2 hours).
02   Meanwhile, cook chickpeas in a saucepan of simmering water over medium heat until tender (25-30 minutes). Drain, then transfer to a bowl and keep warm.
03   Blanch peas, broad beans and zucchini until tender (2-3 minutes). Drain, then add to chickpeas with mint, oil, vinegar and preserved lemon rind, toss to combine and season to taste.
04   To serve, transfer chickpea salad to a platter, add crisp zucchini flowers and extra zucchini flowers, and crumble ricotta over.

Topics:

CHEFS' RECIPES, ZUCCHINI FLOWERS, SUMMER, BEANS, DRINK SUGGESTION, SALAD, ZUCCHINI, RICOTTA, CHICKPEAS, SIDE DISH, VEGETARIAN, PEAS, MODERN AUSTRALIAN, CHEESE

Recipe:

TONY KELLY, STOKEHOUSE, BRISBANE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

2010 MEEREA PARK “HELL HOLE” SEMILLON. , suggested by BEN MCNAIR

FEATURED IN

Feb 2012

Feb 2012

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