Such a summery look and feel with a bright citrus overtone that pulls it all together.
The courgette cooked slowly and gently like this is a trick I learnt from summers in Italy where the coaxing of vegetables gently into life is so loved.
Serve as a side for an al fresco table, or as a light lunch with some good bread and butter.
- 2 large Courgettes (c. 700g)
- 3 tbsp Olive Oil
- 2 Lemons, both juiced and zest of one
- 200g Feta
- 2 tbsp Pine Nuts, toasted
- 3 sprigs Fresh Mint leaves
- Salt and Pepper
- Fresh bread and butter to serve
Heat the oil in a large, heavy-based pan. Slice the courgette thinly and add to the pan. Turn the heat down, add the garlic and salt and leave on medium-low for 10 minutes, moving around the pan occasionally. Don't be tempted to stand over it and stir endlessly, which will just break up the courgette slices and you'll end up with mulch.
Put a lid on the pan, turn the heat to low and leave to soften for a further 10 minutes. Have a look from time to time and add a splash of water (or an open white wine for extra flavour) if any thing looks like it's catching.
Juice and zest the lemon and mix with a tbsp of olive oil and some salt and pepper. Toast the pine nuts gently in a small pan and leave to cool.
Spoon the warm courgettes onto a serving plate, crumble over the feta, scatter the pine nuts and drizzle with the lemony oil. Add torn fresh mint leaves, also works well with parsley.
Much the best served whilst still warm as a side with a table of summer delights, or as a light lunch with some fresh bread and butter.