Spring is the season of flowers and fresh veggies. Whip up these easy favourites for a light meal or a snack to impress guests.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Baked zucchini flowers with goats curd and prosciutto 

Note: For a vegetarian option, the prosciutto can be omitted and flowers drizzled with olive oil.

½ cup goats curd
½ cup ricotta
2 tbsp finely sliced chives
¼ tsp freshly cracked black pepper
12 zucchini flowers
6 thin slices prosciutto
1 lemon, cut into cheeks,
to serve

Preheat oven to 200C and line a tray with baking paper. Place goats curd, ricotta, chives and cracked black pepper in a bowl and stir to combine. Transfer mixture to a piping bag or snaplock bag with the corner snipped off. Carefully open a zucchini flower and remove the inner stamen. Pipe a tablespoon of the goats curd mixture into the flower then squeeze the flower closed. Repeat with remaining zucchini flowers. Tear each prosciutto slice in half. Wrap each zucchini flower in a piece of prosciutto and place onto the baking tray. Bake for 10-12 minutes or until prosciutto is crisp and flowers are golden. Serve warm with a squeeze of lemon.

 

This recipe first appeared in the October 2018 issue of SALIFE magazine.