Provençale Salad with Courgette Flowers Tempura from French Countryside Cooking by Daniel Galmiche

Ingredients

• 1 tbsp white balsamic vinegar
• sea salt
• ground black pepper
• 2 tbsp cornflour (corn starch)
• 250 ml/9 fl oz/1 cup cold sparkling or still water
• a pinch of salt
• 1 tsp lemon juice
• sunflower oil, for deep-frying
• 2 eggs
• 8 courgette (zucchini) flowers with the small courgettes attached
• 2 tbsp extra virgin olive oil
• 1 courgette (zucchini), cut lengthways into long, thin strips
• 2 thick slices of pancetta, about 40 g/1½ oz, cut into lardons
• 1 handful of rocket (arugula) leaves
• ½ white onion, finely sliced
• 1 handful of baby red chard leaves
• 2 tbsp black olives, pitted and roughly chopped
• 6 yellow cherry tomatoes, halved
• 2 tbsp olive oil
• juice of ½ lemon
• 6 purple baby artichokes
• a pinch of edible lavender flowers
• 160 g/5¾ oz/1¼ cups plain (all-purpose) flour