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Ricotta-filled courgette flowers, green olive tapenade & grilled ciabatta
- 250g ricotta
- 1 lemon , zested
- 50g parmesan , grated
- 8 courgette flowers
- 200g green olives , after pitting
- red onion , finely diced
- 1 garlic clove
- 50g capers , rinsed and drained
- a small bunch flat-leaf parsley
- lemon , juiced
- 50ml extra-virgin olive oil
- 125ml soda water
- 100g plain flour , plus extra for dusting
- oil for deep frying
- 4 slices ciabatta , toasted, to serve
- lemon , cut into cheeks
Directions:View on BBC Good Food
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