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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut up the aubergine, courgette and tomatoes into about 1 cm cubes. Slice the olives thinly.
  2. 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.
  3. Remove from the heat, cool, add chopped herbs and season to taste. Toss well.