Zucchini Salad With Pine Nuts and Miso by Matt Stone

Ingredients

• 40 gm (¼ cup) pepitas
• 1 zucchini, finely sliced on a mandoline
• 2 round golden squash, finely sliced on a mandoline
• 4 baby zucchini with flowers, halved lengthways, stamens removed
• 3-4 preserved artichokes with stems, halved
• Calendula or marigold flowers (see note), to serve
• Sunflower sprouts (see note), to serve
• Dressing
• 1 tsp coriander seeds
• 1 small golden shallot, finely diced
• 1 long green chilli, finely diced
• ½ preserved lemon, flesh removed, finely diced
• 1 tbsp chardonnay vinegar
• 50 ml olive oil
• Pine nut miso
• 100 gm pine nuts
• 2 tbsp chickpea miso (see note)