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| Lemony Zucchini Mint and Pinenuts by Feed Your Inner Cook |
Preparation 10 minutes
Cooking 20 minutes
Serves 4
Ingredients
4 good-sized zucchini - sliced
2 tablespoons currants
1 lemon - juice and zest
1/2 lemon cut into wedges for serving (optional)
4 tablespoons Pine Nuts (lightly toasted in pan)
Splash of Extra Virgin Olive Oil
1 red onion - finely sliced
2 - 3 garlic cloves - crushed
Tin anchovy fillets in olive oil (approx 30 - 50 gram)
Small splash of Dry Sherry (optional)
1/2 teaspoon Dried Chilli flakes
1/2 teaspoon Dried Mint
1/2 teaspoon Celery seeds
Handful of shredded cooked meat (eg a little leftover roast lamb or chicken) Optional
2 - 3 dried tomatoes - finely sliced (optional)
Tin Cannellini Beans - rinsed and well drained
Few handfuls of baby spinach leaves OR mixed torn lettuce leaves
Handful fresh mint leaves
50 gram Fetta - cubed OR some ricotta - to dollop over just before serving
1 ripe tomato - finely diced for garnish
Pepper to taste . Maybe salt though unlikely as anchovies are salty
Method
Soak the currants in the lemon zest and juice whilst preparing meal.
Heat a pan over moderate heat without any oil and lightly toast the pinenuts. Remove pinenuts from pan and reserve for final serving.
Saute the onions, garlic and anchovies in the anchovy oil . Add splash more oil if needed.
Add zucchini, Chilli, dried mint, dried tomato slices and Celery seeds and cook until zucchini begins to soften.
Pour over a tiny splash of Dry sherry. and the soaked currants and lemon juice and zest.
When almost cooked -
toss through the cooked meat and drained Cannellini Beans.
Quickly add the spinach leaves or torn lettuce.
Remove from heat.
Finish off by sprinkling over the fresh mint and cheese and the diced tomato.
check the seasoning
Serve while still warm with lemon wedges if required.
Enjoy! Colleen
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