For ricotta filling: in a bowl place the ricotta, wakame seaweed and the zest of one lemon, stir until the ingredients are well combined. Add seasoning to taste.

Fill each zucchini flower with ricotta mix using a piping bag.

Prepare the pickle mix with rice vinegar, water, bay leaf and cardamom seeds. Peel, wash and cut the beetroot and immerse in the pickling solution for a minimum of 24 hour.

To serve, steam the zucchini flowers for two to four minutes, depending on size.

Serve immediately with pickled beetroots and micro herbs.