Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Stuffed courgette flower salad with aubergine, peas and tofu
Serves 4 Starters and mains
Ingredients
- 2 courgettes, sliced lengthways into 5mm slices
- 1 graffiti aubergine, sliced lengthways into 5mm slices
- 100g asparagus, woody end snipped off
- 100g Tenderstem broccoli, broken into florets
For the mango and mint dressing
- 1 bird’s eye chilli, finely chopped
- 1 garlic clove, crushed
- 2tbsp mango chutney
- 2tbsp vegetable umami sauce zest and juice 1/2 lime or lemon
- 10g mint leaves, finely chopped
For the stuffed courgette flowers
- 1tbsp rapeseed oil
- 2 garlic cloves, finely chopped 250g graffiti aubergine, sliced into 5mm cubes
- 1/4tsp caster sugar
- 1/4tsp freshly ground black pepper
- 2tbsp vegetable umami sauce, umami paste, or vegetable stock paste
- 100g garden peas
- 150g silken tofu, coarsely mashed
- 10g coriander stalks, finely sliced
- 12 (appox. 60g) courgette flowers, pistils and stamens removed
- 2 eggs, beaten
- 4tbsp panko or homemade breadcrumbs
- 3tbsp vegetable oil
Method
Heat a griddle pan, add the courgette and aubergine slices, broccoli and asparagus and grill until there are char marks. Set aside on a platter.
Mix all the ingredients for the dressing together in a bowl.
To make the stuffed courgette flowers, add the oil and garlic to a pan set over a medium heat. When the garlic is brown at the edges, add the aubergine cubes, sugar, pepper and vegetable umami sauce or paste. Cook with the lid on for around 5 minutes to soften the aubergines slightly.
Add the peas and mix in the tofu. Cook for 2 minutes, then turn off the heat and let the filling cool to room temperature before gently mixing in the coriander stalks.
Gently stuff each courgette flower tightly with the filling and twist the ends of the petals together to hold in place.
Put the beaten egg on a plate and the breadcrumbs on another. Dip each stuffed flower in the egg, coating all the nooks and crannies, then roll each one on the breadcrumb plate to coat in crumbs.
Heat the oil in a frying pan over a medium heat and shallow-fry the stuffed flowers until golden on all sides, then drain on kitchen paper.
Divide the grilled vegetables among 4 plates, then top with the flowers, drizzle the dressing over and serve.
Advertisement