Zingy Courgette Flower and Mozzarella Salad
Ingredients
- Approx 15 courgette flowers
- 1 medium courgette
- 1 ball buffalo mozzarella
- Juice of small lemon or half a large lemon
- Handful fresh basil leaves
- Small handful mint leaves
- Good pinch sea salt
- Crack of black pepper
- Good drizzle olive oil
Preparation
Soak the courgette flowers in cold water briefly and drain, then shake them in a colander to remove water and set aside.
Ribbon the courgette with a peeler and add it to a salad bowl, then add the herbs, salt, pepper, lemon juice, and oil, stir to combine, and finally add the flowers and tear in the mozzarella.
Tips
Optionally add chunky croutons just before serving for extra crunch.
Courgette flowers are delicate and should be used fresh, as they only last a day once picked.
