Ditch the shop-bought bread and make your own ciabatta to use in this recipe. Also try our tuna sandwich for another delicious deli-style sarnie, using ciabatta.


  • 250g ricotta
  • 1 lemon, zested
  • 50g parmesan, grated
  • 8 baby courgettes with flowers


  • 200g green olives, after pitting
  • ½ red onion, finely diced
  • 1 clove garlic
  • 50g capers, rinsed and drained
  • a small bunch parsley
  • ½ lemon, juiced
  • 50ml extra-virgin olive oil


  • 125ml soda water
  • 100g 
plain flour, plus extra for dusting
  • for deep frying oil
  • 4 slices ciabatta, to serve
  • cut into cheeks lemon


  • STEP 1

    Mix the ricotta, lemon zest and parmesan in a bowl and season. Open each courgette flower and remove the stamen. Fill each flower with the ricotta mix.

  • STEP 2

    For the tapenade, whizz the olives, red onion, garlic, capers, parsley and lemon juice in a food processor to a coarse paste. Gradually add the oil until you have a smooth consistency.

  • STEP 3

    Pour the soda water into a bowl, add the flour and lightly mix until just combined. Fill a pan one third full of oil and heat. Test by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dust the flowers with extra flour and coat in the batter. Lower into the oil in batches and fry for a couple of minutes until crisp and golden. Serve with ciabatta, the tapenade and a lemon cheek.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating