1/3 cup (firmly packed)finely chopped flat-leaf parsley
1½birdseye chillies, finely chopped
1½garlic cloves, finely chopped
Juiceof 1½ lemons
To serve:pea shoots or micro-cress (optional)
Heat oil in a large frying pan over medium-high heat, add zucchini flowers, season to taste and stir occasionally to wilt (2 minutes). Add parsley, chilli and garlic, toss to combine (1 minute), then add lemon juice. Season to taste and serve warm or at room temperature topped with pea shoots or micro-cress.