Courgette with Pine Nuts & Golden Raisins

Borrowed from Moro: The Cookbook (also one of my favourite restaurants in London), these buttery courgettes are a comforting dish if ever you need one. Each mouthful really is as mouth-watering as the next. God I can't wait to head back to their restaurant in Exmouth Market.

Serving Suggestion: alongside a slow roasted / braised joint, or for a (v) main with a dollop of natural yoghurt and/or crumbling of feta.

Difficulty Level: 1

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Ingredients:

Serves 4 as a side

• 2 tablespoons olive oil

• 3 medium courgette, sliced into 5cm circles and then half width-ways

• 2 cloves garlic, peeled and finely chopped

• Small handful golden raisins

• Small handful pine nuts

• Juice of 1/4 lemon, or more to taste

• Sea salt and black pepper

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Method:

1. Heat the olive oil in a heavy-bottomed frying pan (such as cast iron) over medium heat, and add the courgette once the oil is hot, but not smoking. Saute, stirring, until the courgette have begun to soften, about 5 minutes.

2. Add the garlic, pine nuts, raisins, and plenty of salt and black pepper. Continue cooking until the pine nuts begin to brown a bit and the garlic has softened, about 2 to 3 minutes. Add the lemon juice to taste, and stir well. Transfer to a plate for serving. Though the recipe doesn’t call for it, I would finish it with a drizzle of good olive oil.

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