Carrots & zucchini flowers, sweet & bitter bites
Zucchini flowers are real eye catchers, aren’t they? When I see them, I cannot resist buying these huge orange flowers. Arriving at home, they cause a real headache. Finding the right recipe to serve a delicious dish for lunch or dinner proves difficult. So, I tried to roast the flowers, combine them with spring carrots drizzled with a Mediterranean dressing. Bitter & sweet a great combination. Within no time the salad was gone. Just delicious says the Chef’s Handyman team and stored the recipe in their favorites-file.
Carrot salad with zucchini flowers
To make the salad, steam the carrots or wrap them in aluminum foil and roast the carrots in the oven at 200°C or 400°F for 15 – 20 minutes or cooked through. The duration depends on the size of the carrots.
Heat olive oil in a non-sticking frying-pan. Add the zucchini flowers. Roast them until golden. Add the carrots. Season the vegetables with salt, black pepper and chili flakes. Place the salad on the plates. Add the zucchini flowers and the carrots. Sprinkle with balsamic cream and olive oil. Garnish with herbs and radish. Serve the salad lukewarm.
Shopping list for the carrot zucchini salad for 4 serves: 12-16 spring carrots, 12-16 zucchini flowers, 400 g or 14-15 oz. young salad leaves, olive oil, balsamic cream, chili flakes, salt, black pepper, 1 bunch fresh herbs (basil, thyme, oregano), 1 bunch radish
Bon appetite, yours Chef’s Handyman team.