• Serves:  4
• Preparation Time:   20 minutes
• Cooking Time:  4 minutes

INGREDIENTS

200g goats cheese, softened

40g sultanas, roughly chopped

40g walnut, roasted and roughly chopped

2 Tbsp parsley, roughly chopped

Zest of ½ lemon

½ tsp salt

¼ tsp ground black pepper

8 courgette flowers

2 Tbsp chopped parsley

Lemon wedges

METHOD

Mix the goats cheese, sultanas, walnuts, parsley, lemon zest, salt and pepper together.

Put the mixture into a piping bag.

Pat the courgette flowers dry.

Carefully pipe the mixture into each flower. Fold the petal over the filling and gently twist them together to enclose.

Preheat the airfryer to 160C.

Once hot, place the stuffed courgette flowers in the basket in a single layer. Cook for 4 minutes.  Remove from the airfryer and serve garnished with chopped parsley and with lemon wedges.