Ensalada de Flor de Calabaza (Courgatte Flower Salad)

I love summer! it is the best season of the year, you can get so many fresh produce and make lots of nice salads, so today I made this lovely courgette flower salad. In Mexico we love to eat courgette flowers when they are in season, there are many delicious Mexican courgette flower dishes that I could eat for a whole week or more cooking with these little beauties.

The most popular way to make them in Mexico are in quesadillas. They go very well with the nice warm corn tortilla and the melted cheese, but today I wanted to make something fresher, because the weather is very good, so I looked in the Internet and I found this recipe in the Saveour Magazine, the recipe is from the state of Zacatecas, a state in the north-centre of Mexico, the original recipe has very simple ingredients, but I decided to change it a bit and add other ingredients to it and the results was superb, my family loved it very much. I know courgette flowers are not one of the cheapest vegetables to buy, but it is nice to treat yourselves once in a while and if you make this salad for a special occasions, let me tell you, your guests will be very impress!

Ensalada de Flor de Calabaza (Courgatte Flower Salad)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 persons

Ingredients

  • A package of courgette flowers with stalks
  • 15 cherry tomatoes in vine
  • 1 medium tomato
  • Half a red onion finely chopped
  • 75 gr fresh coriander chopped
  • 1 small fresh red chilli finely chopped
  • Feta cheese
  • 1 fresh garlic clove finely chopped
  • 2 tbsp sesame seed
  • 1 tbsp paprika
  • Salt and pepper to taste
  • 1/8 cup Rapeseed oil
  • 3 tbsp red wine vinegar

Instructions

  1. In a large salad bowl add the red onion and garlic, then add the red wine vinegar. Leave aside.
  2. Remove the flowers from the stalks and cut some in half and leave some as a whole. Chop the stalks. Leave them aside.
  3. Heat a frying pan and add one tbsp rapeseed oil and fry the stalks until cooked. Then add them to the onion and garlic.
  4. Add the tomatoes, feta cheese, coriander and red chilli.Pour some rapeseed oil. Mix all the ingredients very well.
  5. Add some salt and pepper to taste.
  6. Just before serving scatter the sesame seeds and the paprika to decorate and add more flavour.
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https://mexicanfoodmemories.co.uk/2016/06/06/ensalada-de-flor-de-calabaza-courgatte-flower-salad/

Enjoy it together with some beers and a nice chicken marinated in ground Ancho ChilliĀ 

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

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