Courgette Flower, Pea & Ricotta Salad by Hannah Hammond

Courgette Flower, Pea & Ricotta Salad

Serves 1

Ingredients

4 Courgette Flowers

Yellow Datterini Tomatoes

Sheeps Ricotta

Raw Peas

Pea Shoots

Honey

Lemon

Vermouth Vinegar

Extra Virgin Olive Oil

Method

• Bring a pan of water to the boil, pierce the Yellow Datterini Tomatoes before blanching them for 20 seconds.

• Remove the tomatoes from the water and transfer into a bowl of ice water to halt the cooking process. Then peel off the skins.

• Slice the ricotta into a disk and place it on the bottom of the plate before seasoning with salt, extra virgin olive oil and a drizzle of honey.

• In a bowl add the raw peas, pea shoots, and peeled tomatoes with a pinch of salt. Then add a squeeze of lemon and a sprinkling of the zest with a dash of vermouth vinegar. Layer over the ricotta.

• Heat a large glug of olive oil in a pan to just below smoking point (when it starts to shimmer).

• Drop the courgette flowers into the hot oil and fry until crispy and golden (for a healthier version you can brush the flowers with olive oil and put into the oven at 180 degrees until crispy). Drain on paper and season with salt and a drizzle of honey.

• Place the courgette on top of the dish and finish with a grind of black pepper and a drizzle of honey.

Enjoy!

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