Name: Stuffed courgette flowers with chickpeas, new potatoes and lemon olive oil
Yield: Serves 4-6
Ingredients: 50 g watercress, leaves only; 50 g rocket leaves; 2 hard-boiled free-range eggs, shelled; 1 free-range egg; 50 g plain flour (plus a little extra for coating); 100 ml extra-virgin olive oil; 200 g cooked chickpeas (tinned are fine); 4 tablespoons cold water; 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, crushed; 300 g new potatoes, scrubbed; 1 teaspoon chopped fresh rosemary; 12 courgette blossoms (female, small courgette attached); salt and freshly ground black pepper; zest and juice of ½ lemon; 100 g chickpea flour (gram flour); 1 red pepper, roasted, deseeded and chopped; 50 g stoned black olives; 1 litre vegetable oil

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Chefs eagerly await the summer and the arrival of the first courgette flowers to adorn their tables. If you are not lucky enough to grow your own or know someone who does, they can be found in specialist shops or country farm shops.

Ingredients

12 courgette blossoms (female, small courgette attached)
1 tablespoon olive oil
1

Method

Firstly clean the courgettes by gently washing the flowers and drying the outside.

For the stuffing, heat the olive oil in a pan, add the onion, garlic and pepper and cook over a low heat for 4-5 minutes until soft. In a separate pan bring to the boil 200 ml water, pour in the chickpea flou

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Stuffed courgette flowers with chickpeas, new potatoes and lemon olive oil

Ingredients

Method

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