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

10 portion(s)

For the courgette flowers:

600 g

courgette flowers (30 pcs. à 20 g)

300 g

hummus

200 g

tempura batter mix

1 litre

oil, for deep-frying

Sea salt

Chilli powder

For the tomato mix:

200 g

onions, red, cut into fine strips

10 g

garlic, cut into fine strips

500 g

chickpeas, cooked

2 kg

mixed tomatoes, cut into bite-sized pieces

300 ml

Kikkoman Teriyaki Marinade

50 g

mustard

50 g

honey

200 ml

olive oil, plus some for frying

10 g

basil leaves

10 g

coriander

50 g

pine nuts, roasted

Allergens:

Soy, gluten, sulphites, sesame, mustard

Total weight per portion:

465 g

Weight per ingredient:

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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