Roasting the pumpkin helps to bring out the flavour of this velvety, vibrant soup.
4 fresh zucchini flowers
80g goat's cheese
Zest of 1 lemon
2 tbsp plain flour
Oil for frying
GREMOLATA (BLACK OLIVE DRESSING) - Optional
50g kalamata olives
10g pine nuts
1 bunch flat leaf parsley
20ml extra virgin olive oil
Dash of brandy
Mix the goat's cheese, zest, salt and pepper and whip until smooth.
Dip each flower first in milk, then coat in flour, then again in milk and re-coat in flour.
Heat deep fryer with oil to 160°C.
Gently place flowers in hot oil and cook until golden and crisp.
Remove and blot with paper towel to remove excess oil.
Chop all of the ingredients and combine with the olive oil and brandy.
Place a flower on each plate and drizzle with dressing.
Recipe provided by Moda Tapas Brasa Bar