¼teaspoonblack pepperfreshly-cracked (or more, to taste)
2cupsof baby arugula
1cupcherry tomato
¼cupof balsamic vinegar
⅓cupshaved parmesan cheese(optional)
Instructions
Step 1: Rinse the vegetables
Rinse the vegetables and zucchini blossoms (inside and out) to get rid of any dirt, pat them dry with a paper towel.
Step 2: Cook the vegetables
Heat the olive oil over medium heat in a pan or skillet. Add the chickpeas, beets, and radish. Cook and stir for 3 minutes, or until heated through. Add the zucchini blossoms and pan fry on one side until it's slightly golden brown, flip and cook the other side.
Step 3: Seasoning
Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
Step 4: Assemble
Arrange the arugula leaves on a bowl. Top with the cooked fried zucchini blossoms, chickpeas, beets, and radishes, then tomatoes.Drizzle with the balsamic vinegar. Top with the shaved parmesan.