Mint & curd stuffed courgette flowers

Makes 8


  • 8 courgette flowers
  • 150g ewe’s curd cheese or other soft sheep or goats cheese
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons organic butter
  • 1 tablespoon raw honey
  • Pinch mineral rich salt


Pre-heat the oven to 180C/350F.

Carefully wash the courgette flowers and remove the inside stem being careful not to damage the flowers. Lightly pat dry with a clean cloth and lay on a lined baking tray.

In a small bowl mix together the curd, fresh mint and salt. Use a generous teaspoon of the mixture and stuff the base of the courgette flower and lay each one back onto the baking tray.

In a small pan lightly heat the ghee and honey and drizzle over the courgettes.

Place the courgettes into the oven and bake for approx 5 minutes until the cheese has slightly melted. That’s it!