Provençale Salad with Courgette Flowers Tempura

Name: Provençale Salad with Courgette Flowers Tempura
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Ingredients: 250 ml/9 fl oz/1 cup cold sparkling or still water; 2 tbsp cornflour (corn starch); 6 purple baby artichokes; 1 tbsp white balsamic vinegar; sea salt and ground black pepper; 8 courgette (zucchini) flowers with the small courgettes attached; 2 eggs; sunflower oil, for deep-frying; juice of ½ lemon; 2 tbsp extra virgin olive oil; 2 tbsp olive oil; 1 tsp lemon juice; a pinch of edible lavender flowers; 6 yellow cherry tomatoes, halved; ½ white onion, finely sliced; 2 tbsp black olives, pitted and roughly chopped; 160 g/5¾ oz/1¼ cups plain (all-purpose) flour; 1 courgette (zucchini), cut lengthways into long, thin strips; 1 handful of baby red chard leaves; 2 thick slices of pancetta, about 40 g/1½ oz, cut into lardons; 1 handful of rocket (arugula) leaves; a pinch of salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Ingredients

1 courgette (zucchini), cut lengthways into long, thin strips
2 tbsp olive oil
a pinch

Starter

Method

Mix the courgette (zucchini) with ½ teaspoon of the olive oil and half the lavender flowers, then season with salt and pepper. Cover with cling film (plastic wrap) and leave to marinate in the refrigerator for about 30 minutes. Whisk together the balsamic vinegar and extra virgin