MINTY ZUCCHINI FLOWERS WITH WARRIGAL GREENS VERDE

SERVES 4 (MAKES 6 LARGE OR 14 SMALL) You’ll need a piping bag for this recipe.

2 tbs extra virgin olive oil

250g zucchini, finely chopped

2 long green shallots, finely chopped 50ml pure (thin) cream

50g bread, crust removed, roughly torn 1 egg, lightly beaten

1 garlic clove, crushed

1 tbs dried river mint leaves

1 tsp ground native basil

Pinch each of ground saltbush and

ground pepperberry

6 large (or 14 small) zucchini flowers

WARRIGAL GREENS VERDE

2 cups (60g) warrigal greens

1 cup basil leaves

1/3 cup (80ml) extra virgin olive oil Juice of 1 lemon

1 tsp dried river mint leaves

1 tsp capers

1/4 tsp ground peppermint gum

Heat oil in a medium, deep frypan over medium heat. Cook zucchini and shallot, stirring occasionally, for 8-10 minutes until liquid evaporates and zucchini is tender. Transfer to a fine sieve and set aside for 10 minutes to strain. Discard liquid. Return mixture to pan. Add cream and cook, stirring, over medium-low heat for 6 minutes or until thickened slightly. Set aside to cool slightly.

Soak bread in a bowl with egg and garlic for 15 minutes until bread has softened.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Process bread mixture, river mint, native basil, saltbush and pepperberry in a food processor until smooth. Fold into zucchini mixture. Spoon into a piping bag fitted with a 1cm plain nozzle, or simply cut a 1cm opening in the piping bag. Pipe mixture into zucchini flowers and twist tops gently to seal. Place on prepared tray. Bake for 20 minutes.

For the verde, blanch warrigal greens and basil in a saucepan of boiling water for 15 seconds then transfer to iced water to cool. Squeeze out excess water. Whiz in a food processor with remaining ingredients and a pinch of salt flakes until smooth. Drizzle verde over zucchini flowers to serve.