Pork klopsiki on courgette islands

Method

1. For the meatballs, melt the butter in a lidded frying pan over a low-medium heat and add the onion. Cook for 5 minutes with the lid on, then remove lid and cook for a further 5 minutes.
2. Put the pork mince in a bowl with the breadcrumbs, marjoram and fried onion. Season well and mix with your hands, then divide and roll into 8–12 balls, of about 5 cm in diameter.
3. To make the sauce, heat the olive oil in a pan and fry the onion and carrot over a medium heat for about 5 minutes, stirring occasionally. Add the tomatoes, cover the pan and reduce the heat. Cook for 10 minutes, until the tomatoes have disintegrated. Stir in the tomato purée, red wine and dill, cover and cook for a further 10 minutes. Add the sugar and season to taste. Add the ground linseeds and increase the heat. As soon as the sauce comes to a boil, remove from the heat and allow to cool before transferring to a food processor and blending to a paste. Return to the pan and set to one side.
4. In a separate pan, fry the meatballs in the rapeseed oil over a medium heat for 3 minutes each side, until evenly golden. Meanwhile, bring the sauce to a simmer. Add the meatballs to the sauce and cook them for 15–20 minutes. While the meatballs are cooking, slice the courgette (or squash) into 1 cm slices and place a griddle pan over a medium heat. Drizzle the courgette slices with olive oil, season and griddle until slightly charred.
5. To create the island, place a bit of tomato sauce on the plate, then a courgette slice, a tablespoon of tomato sauce, another slice of courgette and repeat until you have a tower of about four or five slices. Top each tower with a meatball and a sprinkling of dill flowers on the top.