This was a somewhat improvised recipe when we had Andrew’s family around for his birthday and I started worrying that there wasn’t enough food. (There was, in fact, enough food. There generally is.) But it turned out to be really delicious, and I wanted to write down what I’d done before I forgot, so here you go.
Your shopping list
- 2 tbsp olive oil
- 3-4 medium zucchini, sliced
- salt and pepper
- 1/4 tsp dried mint
- 1/4 cup slivered almonds
- 1/4 cup raisins
- zest and juice of one lemon
Now what will you do with it?
Heat the oil in a frying pan or skillet, and add the zucchini in a single layer if you can. Season with salt and pepper, add the mint, and sauté until about halfway cooked.
Add the almonds and raisins and continue to sauté until the zucchini are cooked and the almonds are golden brown.
Scrape zucchini mixture into a smallish bowl, and add the lemon zest and juice. Stir well, and serve warm or at room temperature.
This is good served with bread as part of a mezze platter, or as an entrée. It also makes a fine breakfast or lunch with some burrata and those fancy Spanish tortas with fennel and orange zest that you can get at Woollies. If you can still get anything at Woollies. I feel a sudden urge to go out and panic-buy tortas…
This is vegan and gluten-free, but not nut-free. You could add a little chilli, and I think this combination of flavours would also work well with eggplant, though you’d need a bit of a longer cooking time before adding the nuts, and probably a bit more olive oil, too.