Zucchini flowers with tomatoes, basil & feta

Prep 10 mins | Cook 5 mins | Serves 4

¹⁄₄ cup olive oil
300g zucchini flowers*, washed and dried
2 garlic cloves, finely chopped
250g mini roma tomatoes, halved lengthways
¹⁄₃ cup small basil leaves
75g marinated feta or goat’s cheese, drained and crumbled

*Choose female zucchini flowers with a 6–7cm baby zucchini attached. They’re sold in punnets at your greengrocer.

Step 1 Heat oil in a large non-stick frying pan over medium-high heat. Add zucchini flowers and cook, turning occasionally, for 2 minutes. Add garlic and tomatoes and cook, tossing occasionally, for 2 minutes or until vegetables are just tender. Remove from heat and set aside to cool for 5 minutes.

Step 2 Toss basil through zucchini flower mixture. Transfer to a serving platter. Sprinkle with crumbled cheese. Season with pepper to taste and serve.

Good for you ... Zucchini Flowers

Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.