Photography recipe
Fotografía Chef Signature Chef

Arrange the petals from twelve squash flowers around a round plate to create a sunflower petal shape.

 

Grill the peppers, remove the skin and clean.
 
Cut into strips and fry in oil with onion. Season.
 
Add the strips of pepper on the plate with the squash flowers, creating a circle.
 
Dice the courgette and squash...

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Arrange the petals from twelve squash flowers around a round plate to create a sunflower petal shape.

 

Grill the peppers, remove the skin and clean.
 
Cut into strips and fry in oil with onion. Season.
 
Add the strips of pepper on the plate with the squash flowers, creating a circle.
 
Dice the courgette and squash flower.
 
Fry the courgette and flower in the same pan as the peppers. 
 
Season and pour into the centre. Cover with dressing.
 
Sprinkle the cheese across the peppers and courgette in the middle.
 
Add the squash seeds to the dish.
 

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Ingredients 4 persons
  • 3 handfuls squash flowers
  • 2 orange peppers
  • 1 green pepper
  • 3 large courgettes
  • ¼ cup squash seeds
  • 2 spoonfuls oil
  • ¼ cup finely diced onion
  • 250 g crumbled fresh cheese
  • ¼ cup olive oil
  • 1/8 cup apple vinegar
  • ¼ cup orange juice
  • 1 spoonful honey
  • ground oregano to taste
  • salt & pepper to taste.
Recipes. The Cook & Chef Institute