Sunflower salad with squash flowers
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
3 handfuls squash flowers2 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 to taste
Pepper to taste.
METHOD
- 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.
