Courgette flowers with teriyaki tomatoes
Elegant and versatile, this dish proves there’s more to courgettes than meets the eye. Crispy courgette flowers are paired with a delicious tomato and chickpea mix, perfectly complemented by Kikkoman Teriyaki Marinade.
Ingredients
For the courgette flowers:
For the tomato mix:
- Tomato mix approx. 250 g
- Courgette flowers approx. 210 g
- Pine nuts approx. 5 g
Preparation
Step 1
Break off the stamens inside the courgette flowers. Use a piping bag to fill each flower with approx. 10 g of hummus. Prepare the tempura batter according to the packet instructions. Heat the deep fryer to 175 °C, dip the flowers in the batter, and deep-fry until golden brown. Drain and season with the sea salt and chilli powder.
Step 2
Fry the onion and garlic with the chickpeas and a little olive oil in a pan over a medium heat for 1-2 minutes. Add the tomatoes to the hot chickpeas and toss gently to combine. Whisk together the Kikkoman Teriyaki Marinade, mustard, honey and olive oil, then pour it over the tomatoes.
Step 3
Divide the teriyaki tomato mix plates, garnish with the basil and coriander, and top each with three oven-baked flowers and the roasted pine nuts.
Tip:
If courgette flowers aren't available, thinly sliced courgettes will work just as well. The hummus can then be served as a side.
Recipe-ID: F1070
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