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Zucchini flowers with pumpkin fetta

Zucchini flowers filled with pumpkin and fetta in coconut batter, curried yoghurt

bursting with flavour!

serves 6
12 zucchini flowers
1 Butternut pumpkin, small
1/2 bunch basil, chopped
200g fetta cheese
1 free range egg
200ml natural yoghurt
2 tsp curry paste
1/2 cup corn flour
1/2 cup plain flour
1/4 cup cup plain flour, for dusting
200ml coconut milk, 1 lemon, juiced, fry oil, salt & pepper

Preheat the oven to 200oC. Peel the pumpkin, remove the seeds and dice. Add salt, pepper and a dash of oil. Bake on a tray for 20 minutes or until soft. Remove, place in bowl and mash slightly, then add fetta, basil and egg. Mix well and place a spoonful of mixture into each flower. To make a batter, in a large bowl, whisk together plain and corn flour, lemon juice and coconut milk with a pinch of salt. If necessary add more coconut milk. Carefully heat oil to 170oC, dust the zucchini flower with flour, then coat in batter, fry for 2-3 minutes. Place onto paper towel to drain. In a bowl mix the yoghurt and curry paste together. Serve with flowers and rocket leaves.