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

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2010 Meerea Park “Hell Hole” Semillon.

Featured in

Feb 2012

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