Carefully cut the flowers from the courgettes, remove the pistil from the centre (and discard) and chop them finely.
Peel the courgettes and slice them into rounds. Boil in salted water for 15–18 minutes until softened. Drain well.
Heat the butter in a saucepan and fry the onion, spring onions and courgette flowers for 5–6 minutes, then add the courgette slices and MEVGAL Goat’s Cheese.
When the cheese begins to soften, add the MEVGAL Strained Yoghurt and the dill and simmer for 4–5 minutes. Season and serve.