Baked courgette flowers stuffed with Camelia and cherry tomatoes

Clean the courgette flowers well, taking care not to break them. Use wet paper and do not pass them directly under running water because they could get ruined.

Stuff the courgette flowers with sliced Camelia, arrange them in a bowl, season with a drizzle of olive oil, salt and pepper. Bake at 175°C for 5 minutes.

Cut the cherry tomatoes into 4 pieces and season them with olive oil, salt and pepper.

Plate the cherry tomatoes and place the courgette flowers on top of them.