Zucchini flowers, fresh from the garden, in a bowl of tempura batter made with plain White Flour, a pinch of Salt, Sparkling Water and some Green Nori Sprinkles.
The final plate: Sushi, Zucchini and Zucchini Flower Tempura; Quinoa Salad with Broccoli; Warm Okra Salad with Potatoes, Tomatoes, Garlic and Red Onions; Organic Mixed Leaf Salad with Pink Grapefruit and a Balsamic dressing. A choice of Organic Mayonaise or Shoyu, Mirin & Ginger dipping sauce for the tempura.
