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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From a Spanish cookbook I own. We make this quite often and serve it as a side dish or tapas on bread. Ingredients:
4 tablespoons olive oil |
1 clove garlic, halved |
500 g small zucchini, sliced 1 cm thick |
1/2 cup pine nuts, toasted |
1/2 cup raisins |
3 tablespoons finely chopped mint |
2 tablespoons lemon juice, to taste |
salt and pepper |
Directions:
1. Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
2. Add the zucchini to the pan, and cook until a little browned and just tender.
3. Turn the zucchini and oil into a bowl, and add the remaining ingredients.
4. Allow to cool completely, then cover and chill for at least 3 hours.
5. Remove from the fridge about 15 minutes before serving.
6. *4drained and chopped anchovies can be added in step 2 for a more robust flavour.
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