Roast sweet potato and fetta filled flowers

Roast sweet potato and fetta filled zucchini flowers served with spiced Greek yoghurt serves 3

½ sweet potato
120g fetta, cut into ½ cm dice
1 sprig rosemary, finely chopped
½ teaspoon cumin
6 zucchini flowers
200ml Greek yoghurt
1 teaspoon chopped coriander
Tabasco sauce
cayenne pepper
salt and pepper to taste

Preheat oven to 180˚C. Drizzle olive oil over sweet potato and place on baking tray and cook for about 45 minutes or until soft enough for a skewer to go through. Remove and allow to cool. Peel off skin and mash in a bowl using a fork. Fold through fetta, rosemary, cumin, salt and pepper and enough breadcrumbs to make a firm mixture. Spoon mix into flowers and steam for 3-4 minutes. Meanwhile mix yoghurt with chopped coriander, Tabasco and cayenne pepper and serve with flowers.

© Ashley Harvey 2006




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