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120ml olive oil |
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Sauté 5 minutes, until soft |
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1 red onion |
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chop finely |
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900g courgettes |
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scrub, trim, cut into thin 5cm strips |
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Stir in, cook 10 minutes or until softened |
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2 tablespoons white wine vinegar |
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Stir in, simmer 5 minutes |
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2 tablespoons lemon juice |
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2 tablespoons sugar |
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1 teaspoon coriander seeds |
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1 teaspoon dill seeds |
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1/2 teaspoon cinnamon |
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salt and pepper |
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2 tablespoons pine nuts |
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toast |
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Add, cook 4-5 minutes or until some liquid evaporates and the courgettes are glazed |
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2 tablespoons currants |
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