Stuffed Courgette Flowers

Ingredients

Batter

100g Plain Flour

½ tsp Bicarbonate Soda

Pinch Salt

120g Cold Water

Filling

25g Olive Oil

1 Medium Onion Diced

2 Cloves Garlic Crushed

1 Tbls Cumin Seeds

2 Courgettes Coarsely Grated

1 Red Pepper Diced

1 Small Tin of Chickpeas

100g Gram Flour

200g Boiling Water

20g Flat Leaf Parsley

20g Mint

1 Lemon Zest and ½ Lemon Juice

Salt and Pepper

Method

Fry the onion in the olive oil until soft and beginning to brown. Add the garlic and cumin seed and fry for a few more minutes.

Add the courgettes and red pepper and fry gently until soft and creamy.

Put the chickpeas in a food processor and blend into a paste. Stir into the courgette mix.

Put the boiling water into a pan and add the Gram Flour. Cook and stir until smooth and a nutty aroma is given off. Stir into the courgette mix. Allow to cool.

Finely chop the herbs and stir into the mix with the lemon zest and juice and then season.

Put into a Piping bag and leave to cool in the fridge.

To Prepare the flowers gently open them and remove the yellow stamen from inside. Using the piping bag fill each flower, twist the ends together and set aside.

Heat your oil to 180c.

Toss your filled flowers in flour and then cover them in the batter.

Carefully drop into the oil and fry until golden brown.

Serve at once with Smoked Aubergine Puree & a Pomegranate Jus