In a bowl, mash together the feta and yoghurt until smooth. Stir in the chives. Leave to one side.
Separate the flower buds from the stalk (discard the stalk). Pour the milk into a small bowl and the flour onto a plate. Dip the buds firstly in the milk then coat in the flour.
Heat the oil in a frying pan over a high heat. Add the buds and fry until crisp and golden (2-3 minutes). When done, drain on kitchen paper.
Toast the sourdough bread.
To compile, top each piece of sourdough with whipped feta and spread evenly. Sprinkle over the evening primrose buds. Drizzle over the honey.
