Stuffed courgette flowers and tomato
Courgette flowers filled with herbed rice, a stuffed tomato with its lid in the middle, and slices of orange.
Ingredients
- 12-15 courgette flowers
- 1 large tomato (about 250 g)
- 1 cup (200 ml, about 180 g) rice
- 1 onion
- Half a bunch (about 20 g) of dill or parsley
- Half a cup (100 ml) olive oil
- 1 orange
- 1 tsp (5 ml) salt
Method
- Soak the rice in warm water for 20 minutes and drain. Gently pinch out the stamen from each flower.
- Slice the top off the tomato like a lid and scoop out the inside with a spoon; chop the scooped flesh finely.
- Soften the onion in half the olive oil, then stir in the rice, tomato flesh, salt and chopped herbs.
- Fill the flowers and the tomato about two thirds full and put the lid back on the tomato. Set the tomato in the middle of the pan with the flowers around it.
- Arrange the orange slices on top, then drizzle over the remaining olive oil. Add hot water to come halfway up the stuffed flowers and tomato, cover and cook on a low heat for 25-30 minutes.
- Take the pan off the heat and leave it covered for 15 minutes; serve warm or at room temperature.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.