Stuffed courgette flower and couscous with courgette - Serves 3

Ingredients -

For the flowers:
Courgette flowers – 1 per person
150g goats cheese – rind removed
50g toasted sunflower seeds
Small handful of mint – finely chopped
Zest of ½ lemon
1/3 onion - finely diced
½ garlic clove – finely diced
Buttermilk and flour to cover the flowers

Couscous
150g couscous
½ large/1 medium sized sliced courgette
2/3 onion - diced
2 garlic cloves – finely diced
Handful mint – roughly chopped
1 green pepper - chopped
3 sticks celery – thinly sliced

Optional - handful diced toasted almonds or leftover roast lamb

Method

Cheese stuffing for the flower:
Soften the cheese in a bowl by beating with a spoon
Combine the cheese, onion, mint, garlic, lemon zest and nuts
Divide mixture into 3 portions, and roll them into sausage-like-rolls

Stuff the each flower with the cheese, and set aside until ready to fry

For the couscous:
Fry the courgette and remove from pan, and set aside

Fry the onion and garlic in a pot
After a few minutes, add in celery and pepper
Once cooked, add couscous, mix and add boiled water. Enough water to cover the vegetables and couscous. Leave to stand off the heat for 5 minutes.
Finally mix through the mint, and season generously with pepper and some salt. Add lamb and/or almonds at this stage

Cooking the flower:
To cook the flower, heat a frying pan with oil, medium to hot
Prepare the courgette flowers for frying by brushing with buttermilk and covering in flour. Fry for about 3 minutes
Serve couscous with courgette flower and enjoy!