Chef's Recipes

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

Australian Gourmet Traveller recipe for chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad by Stokehouse, Brisbane.

By Tony Kelly
  • Serves 8
  • 40 mins preparation
  • 2 hrs cooking plus soaking
Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad
Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad

"This dish is very much all about the season: it's light, crisp and summery. Use a basket ricotta from any good deli. You could substitute buffalo mozzarella or burrata." You'll need to begin this recipe a day ahead.

Ingredients

  • 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

Main
  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    To serve, transfer chickpea salad to a platter, add crisp zucchini flowers and extra zucchini flowers, and crumble ricotta over.

Notes

Drink Suggestion: 2010 Meerea Park “Hell Hole” Semillon. Drink suggestion by Ben McNair