Goat's cheese-stuffed zucchini flowers with radicchio salad

Combine the goat's cheese, ricotta, lemon rind and chives in a small bowl. Season with salt and pepper.

Gently open the petals of the flowers and remove the stamens. Spoon the goat's cheese mixture evenly among the flowers. Gently twist to enclose filling.

Sift the flour, cornflour and bicarbonate of soda in a medium bowl and make a well in the centre. Add the egg and soda water and use a fork to gently whisk until just combined (do not overmix; the batter should be lumpy).

Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. (To test when oil is ready, a cube of bread turns golden brown in 10 seconds.)

To make the salad, whisk the balsamic vinegar and oil together in a small bowl. Place the rocket and radicchio in a serving bowl and gently toss to combine. Drizzle with the dressing and gently toss to combine. Sprinkle with pine nuts.

Place extra flour on a plate. Dip zucchini flowers in the flour to lightly coat. Dip one-quarter of the zucchini flowers, one at a time, into the batter. Shake off any excess. Deep-fry for 2-3 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining zucchini flowers.

Arrange zucchini flowers on a serving plate. Serve immediately with radicchio and rocket salad.