Courgettes with Pinenuts and Raisins

• 1 kg small to medium courgettes, washed and both ends trimmed
• 3–4 tablespoons olive oil
• 1

Cut the courgettes in quarters or sixths lengthways depending on the size. If they are too long, cut them in half. If the seeds are spongy in texture, remove with a knife. Place in a colander over a sink or bowl, lightly salt and leave for about 20 minutes.

Meanwhile, heat the olive oil in a large saucepan and when it is hot but not smoking add the onion with a pinch of salt. Give it a