juice of 2 lemons
2 tablespoons Dijon mustard
2 spring onions, finely chopped
2 garlic cloves,crushed
salt and pepper
kale, destemmed and finely sliced
broccoli, cut into small pieces
100ml extra-virgin olive oil
handful almonds, rouglhly chopped
handful Parmesan cheese, finly grated
Blend together the lemon juice, mustard, onion and garlic. Slowly blend in the olive oil. Season with dressing to taste with salt and pepper.
Heat a little olive oil in a frying pan and gently toast the almonds. Remove from the heat and sprinkle with salt.
Combine the kale, broccoli, almonds and cheese in a large bowl. Pour over the dressing and toss well. Check seasoning and serve.
We made these stuffed courgette flowers with some of this year’s goat cheese. The cheese was still soft but had been made long enough before for the flavours to start to develop. The recipe is taken from Hugh Fearnley-Whittingstall’s VEG everyday.
soft goat’s cheese or ricotta cheese
fresh herbs (choose from parsley, chives, basil, mint), finely chopped
100g plain flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
200-250ml cold water
Beat together the cheese and herbs. Carefully spoon into each of the flowers, twisting the end to act as a seal.
Make the batter by sieving the dry ingredients into a bowl. Gradually whisk in the water until you have a smooth batter.
If you a wok to fry the courgette flowers, you can get by with using less oil and it will be safe. Heat some sunflower oil in the wok. Dip each flower in the batter and then gently lower into the hot oil, one at a time. It is best to fry them in several batches.
Fry for 1 or 2 minutes until they have puffed up and are crisp and golden.
Drain on kitchen paper while cooking the next batch.