Courgette flowers, apple and horseradish

PT20M

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Ingredients

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Courgette flowers

1
Gently rinse the courgette flowers then leave to drain upside down on some kitchen paper
  • 36 courgette flowers
2
Melt half of the butter in a hot pan, then add the pepper strips and roast until crisp. In a separate pan, sauté the courgette flowers in the remaining butter on a high heat, until they just start to wilt. Season with salt to taste
3
Grate the apple into the centre of a serving plate to make a mound, then repeat with the cheese on top
4
Top with the pepper strips, then the wilted courgette flowers, and a final grating of fresh horseradish
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