For the stuffing:
Toast Pine Nuts
Chop and dry black olive
Bring Sultanas to the boil then soak for in water for 10 minutes.
Finely dice courgettes and add to ricotta.
Once Pine Nuts and Sultanas are cold add to ricotta
Finely chop basil then and to ricotta with lemon juice
Season well the pipe in courgette flowers.
For the vinaigrette
Combine Dijon mustard and vinegar
Slowly whisk oil to mustard mix
Once emulsified, correct seasoning and store in fridge.
For the artichokes
Clean artichokes
Place in above ingredients
Simmer gently until tender
Allow to cool in stock
For the beetroot
Place beetroot in a pan with water, vinegar and thyme
Simmer until tender
Cool in stock
Peel and store in fridge until required
For the olives
Stone and chop olives
Place in dehydrated and dry out for 24hrs
Blend to a powder and store in a dry place
For the sultanas and pine nuts
Toast pine nuts until golden brown
Place sultanas in a pan of water and bring to the boil
Allow to cool in water
Store pine nuts and sultanas separately until required
For the tomatoes
Blanch tomatoes for 10 seconds then refresh in iced water.
Evenly cut into a small dice
Store in fridge until required
For the peas
Pod peas
Blanch for 1 minute and refresh
Store in fridge
For the salads
Clean salads and slice lengthways
To serve
Make vinaigrette and add diced tomato, fresh peas, sultanas and pine nuts to it.
Clean and cook artichokes then cut into quarters and fry until golden brown.
Blanch fresh baby beetroot until cooked then cut into quarters.
Dress everything in vinaigrette and season
Steam courgette flowers in steamer for 6 minutes or until the courgette begin to soften.
Finish with more finely chopped basil, dried olive, grated truffle and chervil.
Dress with salad and serve immediately.