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Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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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