Courgette salad with pine nuts
Background
This is a fantastic stuffing or topping - use it on crostini, bruschetta or pizza; serve it in pita or wrapped in tortilla. Or make a cold pasta salad with it by just adding to cooked, cooled pasta (which is perfect for parties and picnics!). I also like stuffing vegetables with it - for example squash, marrow, bell pepper etc.
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp pine nuts
- 1 clove of garlic (pressed)
- 1 baby aubergine (about 50g)
- 1 tomato (about 150g)
- 2 small courgettes (about 200g)
- 8 black (seeded) olives
- 2 Tbsp raisins
- 2 Tbsp red wine vinegar
- 1 Tbsp basil (chopped)
- 1 Tbsp parsley (chopped)
Instructions
- Cut up the aubergine, courgette and tomatoes into about 1 cm cubes. Slice the olives thinly.
- Heat the oil and fry the courgette, aubergine, garlic and pine nuts for about 2-3 minutes. Add the tomatoes, olive and raisins, then pour in the vinegar. Let it sizzle, then lower the heat and cook, stirring, until the vegetables are soft.
- Remove from the heat, cool, add chopped herbs and season to taste. Toss well.
Categories
- Meal Type: - Appetizer - Everyday - Lunch - Nibbles & Bites - Pasta - Quick & Easy - Salad - Sandwiches - Snacks - Supper
- Cuisines: - Middle Eastern
- Occasions: - Barbecue - Dinner Party - New Year - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Dairy Free - Gluten Free - Healthy - Low Salt - Vegan
- Skill Levels: - Easy
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