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TWO WAYS WITH COURGETTE FLOWERS
By Katie Jenson-Hull / The Radiant Nutritionist
If you are anything like me you may be slightly obsessed with just how beautiful courgette flowers are. Here are two simple ways to enjoy and showcase these pretty flowers. One of my philosophies is that food should always be pretty, especially in summer.
COURGETTE FLOWER BAKED FETA
First up is this delicious baked feta dish. Baked feta became a thing during lockdown, but it’s always been “fashionable” in my home. With this dish it takes an element of rummaging around in the garden and mindfully using what’s available. Have a play with the green of homegrown fennel, obviously subject to it growing in your garden. This dish is perfect to be enjoyed as a side dish for alfresco dining with friends served with delicious crusty bread to dip in the melted cheese.
INGREDIENTS
8oz block of organic feta cheese
2-3 courgette flowers, chopped in half with stalk removed
2 tbsp fresh chopped dill
1tbsp of fennel greens chopped
Seasoning
Good drizzle of extra virgin oil
1 tbsp local honey
METHOD
1. Preheat the oven to 180c. Place the feta in an oven proof dish. Arrange the dill, greens and flowers on top. Drizzle the oil and honey on top and season to taste.
2. Bake for 20-30 minutes.
COURGETTE FLOWER FRITTATA
Another favourite way to enjoy courgette flowers is to make an easy frittata. Frittatas are perfect for a lazy weekend brunch enjoyed in the summer sunshine in the garden. I love the freshness and simplicity of this dish.
INGREDIENTS
7 organic eggs
50g cheddar cheese
3 tbsp almond milk
2-3 courgette flowers stems removed and cut in half
Handful of fresh spinach
2 tbsp fresh chopped parsley
METHOD
1. Beat the eggs and milk together in a bowl. Add the cheese and season as desired.
2. Melt a little butter into a frying pan. Place the egg mixture, parsley, spinach and courgette flowers into the pan.
3. Cook at a low heat for 8-10 minutes and the bottom has turned a light brown colour.
Absolutely delicious. Enjoy!
Katie x
