Beki Lamb's Stuffed Courgette flowers

Taste wise, one of the most exciting signs of summer's imminent arrival is stuffed courgette flowers.


Seeds n Grains:
1/2 cup faro
½ cup buckwheat
½ cup Black quinoa
½ cup white quinoa

3 Tbs white sesame seeds
2 Tbs black sesame seeds
¼ C pumpkin seeds
¼ C sunflower seeds

Courgette Flowers:
6-8 Courgette flowers
200g goats cheese
¼ c cream
dill, chives, zest of 1 lemon, salt & pepper
½ c panko crumbs
2 eggs + 3 Tbs milk beaten
½ c ground almonds

Heirloom Tomatoes:
Mixed colured cherry tomatoes 500g
Salt & pepper
Garlic 2 cloves


Cook all grains separately and drain. Totast the quinoa in oven for 5 minutes.
Toast all of the seeds.
Combine all the seed and grains, add some chopped herbs, olive oil, 1 Tbs of chardonnay vinegar, and salt and pepper. Mix well.

Mix the goat’s cheese, cream, herbs, etc until smooth. Stuff (or use a piping bag) the goat’s filling into the flowers. Make a crub with thepanko and almond and crumb flowers first in flour, then egg, then crumb mix. Fry in hot grapeseed oil until golden brown.

Bring a pot of water to the boil and blanch tomatoes, refresh in cold water. Peel the tomatoes and leave whole.
Blend the basil, garlic, olive oil, salt & pepper. Toss with the tomatoes.