Stuffed courgette flowers with goat’s curd and anchovies
8-10 courgette flowers
350g Cretan mizithra or fresh goat’s curd
300g courgette, grated
6 fillets cured anchovies, chopped
50g sun dried tomatoes, chopped finely
a good handful fresh mint leaves, chopped
- Place all the ingredients for the stuffing in a bowl and mix well. Using a teaspoon, carefully stuff the courgette flowers and use the petals to seal the stuffing.
- Place in a small baking tray – ideally one that just fits them – and drizzle with some olive oil and a splash of water. Cover with baking paper and place in the oven at 180C for 20-25mins. Remove the paper and cook for another few minutes until golden on the surface.
- Best eaten warm.