Greg Doyle, Grant King, Katrina Kanetani

Salad of Roast Beetroot, Zucchini Flowers, Fennel and Kervella Goat’s Curd – Black Olive Paint

Name: Salad of Roast Beetroot, Zucchini Flowers, Fennel and Kervella Goat’s Curd – Black Olive Paint
Yield: Serves 4
Cuisine: Australia
Ingredients: black olive paint, to serve; 1 french shallot, peeled and sliced into fine rings; 20 small rocket (arugula) leaves; 20 basil leaves; 12 dessertspoons kervella goat’s curd (see note); extra virgin olive oil, for frying; 12 finger fennel, blanched and refreshed; 6 small zucchini (courgette) flowers; 20 small baby beetroots (beets); few drops of aged balsamic vinegar, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

20 small baby beetroots (beets)
6 small zucchini (courgette) flowers
12 finger fennel, blanched and refreshed

Oceania
Australia
Sydney
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 150-160°C (300-315°F/Gas 2-3). Place the beetroot and zucchini flowers in separate lightly oiled roasting pans and gently roast in the oven until the beetroot are tender.

Lightly chargrill the fennel with a small amount of olive oil on a hot