Courgettes with goats’ cheese, chilli and pine nuts

Name: Courgettes with goats’ cheese, chilli and pine nuts (Courgettes au chèvre, piment et pignons)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves: 4
Cuisine: French
Ingredients: large bunch of fresh parsley, chopped; 6 courgettes, long or rugby-ball shaped; 85 g (3 oz) pine nuts, toasted; 1-2 fresh red chillies, deseeded and diced; 125 g (4½ oz) soft goats’ cheese; 1 garlic clove, crushed; 1 tbsp olive oil, plus a little extra for dressing

Courgettes au chèvre, piment et pignons

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

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.

Ingredients

6 courgettes, long or rugby-ball shaped
1 tbsp olive oil, plus a little extra for dressing

Method

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