Stuffed courgette flowers and balls

If fried courgette flowers isn’t for you, this is. 

Serves 4

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Essentials

  • 4-6 courgette flowers
  • 2 medium courgettes
  • 120g cooked lentils
  • Small bunch mint
  • 100g feta
  • 100g breadcrumbs
  • 1 lemon
  • 300g ricotta
  • 2 garlic cloves
  • 300g passata
  • Handful of toasted pine nuts to serve

Method

In a food processor blitz the lentils into a paste. Transfer to a mixing bowl then grate in the courgettes. Add in 100g of the ricotta, half of the feta, a handful of chopped mint leaves, the breadcrumbs, zest in the lemon and season. Mix well then divide into 8-10 golf ball size balls. Set in the fridge whilst you make the sauce.

Mix together the remaining ricotta, another handful of chopped mint, a squeeze of lemon and seasoning. Carefully open the flower slightly and spoon in the mix.

Finely slice the garlic and in a good glug of olive oil soften in a medium pan on a medium heat. Add in the passata and gently heat for 10 minutes or so.

Remove the balls from the fridge and in 2 tbsp olive oil fry the balls till they are golden all over. Remove and add in the tomato sauce. In the same frying pan fry the flowers.

Sprinkle over the remaining feta, top the balls with the flowers and finish with a few extra mint leaves and the toasted pine nuts.