Method

Serves 6

 

For the zucchini flowers  

1. Remove stigma and outer stems from flowers. In a bowl, work ricotta to a smooth paste, add mint, Parmesan and season, combine well.

 

2. Pipe a small amount of the filling into centre of each flower.

 

For batter  

1. Combine batter ingredients and mix well. Coat each filled flower in flour and then dip in egg batter, avoiding coating the stem. Fry in a pan until golden and crisp.

 

2. Sprinkle with a little salt.

 

For tomato and olive salad 

1. Cut fennel, tomato and olives into equal ½ cm cubes. Dress with olive oil and vinegar. Add chopped Italian parsley and season.
 

For almond gazpacho  

1. Blend all ingredients together and season. Strain through fine chinoise.

 

To serve  

1. Place approx ½ cup of the gazpacho in 6 serving bowls. Place spoonful of tomato and olive salad in the centre of each bowl. Rest 2 flowers on salad and serve.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.