- 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!