Ingredients:
4 tablespoons olive oil
1 clove garlic, halved
500 g small zucchini, sliced 1 cm thick
1/2 cup pine nuts, toasted
1/2 cup raisins
3 tablespoons finely chopped mint
2 tablespoons lemon juice, to taste
salt and pepper
Directions:
Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
Add the zucchini to the pan, and cook until a little browned and just tender.
Turn the zucchini and oil into a bowl, and add the remaining ingredients.
Allow to cool completely, then cover and chill for at least 3 hours.
Remove from the fridge about 15 minutes before serving.
*4drained and chopped anchovies can be added in step 2 for a more robust flavour.
Servings: 4-6
Time preparation: 15 min.
Time total: 20 min.