In the summer months, when courgettes are abundant, bistros cook them in a variety of ways; this is one of my favourites. Serve as a lunchtime dish or with a simply cooked fish fillet or barbecued meat.
Chop the courgettes into irregular chunks. Heat the oil in a large frying pan, add the courgettes and stir-fry on a high heat for 3-4 minutes until just golden on the outside but crisp in the middle.
Add the chilli and garlic and cook for a further minute, then remove from the heat.
Scatter with the toasted pine nuts, crumbled goats’ cheese and chopped parsley, then dress with a little olive oil before serving.
© 2009 Fran Warde. All rights reserved.