Instructions

1. Cut the courgette in half vertically, then slice the two halves into half-moon shaped pieces.
2. Cut the spring onion into small bits.
3. Heat the oil in a saucepan and gently sauté the courgette for 5 minutes. Stir in the spring onions and garlic, and after a minute or so, add the vinegar. Season with salt and pepper and add the chilli flakes, if used.
4. Put a lid on and sauté for 5 minutes.
5. Add the olives and herbs, then serve.