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