Courgette flowers often appear on menus and in recipes as deep fried and stuffed with lots of cheese. I decided to try a more nutritious way to enjoy these beautiful, vibrant and delicate flowers.
Place all the vegetables on a baking tray, drizzle with a little oil, salt and pepper and roast in the oven for 20-25 minutes until tender.
While the vegetables are cooking, make the basil and rocket salad by mixing all the ingredients together in a bowl. The key is to chop everything as finely as possible.
Once the vegetables are cooked, serve with the salad.
Baking aubergine with honey and tamari gives it a lovely salty, sweet stickiness that is incredibly more-ish. The freshness of the lemony saffron yoghurt adds to the fragrant complexity of this Middle Eastern-inspired dish. It is perfect for a dinner party, as part of a big feast, or simply served as a weekday supper with some rice and a green salad.
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This 1,500-calorie package provides a rich source of nutrients, made up of whole grains, legumes, vegetables, fruit, nuts, seeds and lean protein. All of our meat is free-range and our fish and seafood are sustainably sourced.
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