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