It was not just the cherries in the garden yesterday, there were lavender. It made me want to try a new mix. The zucchini / lavender one has been highly successful. I had mixed in a savory crumble, Lavender gave a taste discrete but original, I loved. As there was some zucchini at the end, my lover has crafted his favorite small glasses: zucchini, Laughing Cow, ham and I can not resist the urge to put a small picture at the end of message.

Crumble goat cheese and zucchini with lavender

Prep: 15mins
Cooking: 25mins

Serves 2/3 people

- 400g courgettes
- 100g bûchette goat
- 1 tablespoon of lavender grains
- 3 tablespoons semolina
- 100g plain flour
- 3 tablespoons olive oil
- 3 tablespoons of breadcrumbs
- salt, pepper

Pre-heat the oven to 180°C/Gas 4.

Wash and trim ends of zucchini and grate them and drain thoroughly. In a bowl, Mix zucchini with 3 tablespoons semolina (to prevent water from soaking does zucchini dish). Add lavender seeds, salt, pepper and stir.

Arrange a first layer of zucchini in a baking dish. Then place the slices of goat cheese and cover with another layer of zucchini. Pack a bit with the back of a spoon to get a flat surface.

In a bowl, Combine flour, crumbs, a pinch of salt and olive oil to get the crumbs crumble. Crumble by hand if the dough agglomerates too much.

Spread the crumbs crumble over the entire surface of the upper crust.

Bake at 180 degrees for 25 minutes.

Zucchini, cream cheese and ham glass