Courgette salad with pine nuts
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
Method
- 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.