The ancient Greeks would thank the gods for a good harvest with an offering of 'panspermia,' a dish of mixed beans and pulses.
INGREDIENTS
- 20 courgette flowers
- 150 gr white rice (glace)
- 2 ssp dill, finely chopped
- 1 ssp mint, finely chopped
- 30 gr onion, grated
- 30 gr carrot, grated
- 30 gr courgette, grated
- 30 gr tomato, grated
- 200 gr potatoes, sliced
- 2 pinches salt
- 2 pinches pepper
- 200 ml olive oil
- 100 ml fresh lemon juice
METHOD
Place the courgette flowers in cold water to open and make the preparation easier. In a large mixing bowl place the rice, all the chopped and grated ingredients and half of the olive oil. Mix well. With a small spoon, take small amounts of the stuffing and fill the courgette flowers. Fold over the ends to seal the stuffing inside. Place on the bottom of a saucepan with the openings towards the bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch pepper, 1/2 of the lemon juice. Cover and simmer gently for approx. 30 minutes until the rice has absorbed all the liquid.
SECRET OF SUCCESS
Place the potato slices at the bottom of the pan so that the stuffed courgette flowers do not stick or split open during cooking. Place a plate (upside down) on top of the stuffed courgette flowers before cooking so that the parcels cannot rise or move.
Serves 4
