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Blanch zucchini flowers in boiling water for six seconds and then cool in ice water.
Mix all ingredients, except orechiette and goats curd, in a mixing bowl and season.
Add hot pasta and a drizzle of olive oil.
Spread goats curd in centre of serving plate.
Place salad on top and then the baby shiso to finish.
There is no pepper in this recipe as the watercress is very peppery already.
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