Courgettes with Pinenuts and Raisins

Name: Courgettes with Pinenuts and Raisins
Yield: Serves 4
Cuisine: Spanish
Ingredients: 75 g raisins, soaked in warm water; 75 g raisins, soaked in warm water; 3 tablespoons pinenuts, lightly toasted; 3–4 tablespoons olive oil; 1 large Spanish onion, thinly sliced; 1 kg small to medium courgettes, washed and both ends trimmed; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Sometimes we serve this as part of a mezze plate or with grilled fish and yoghurt and dill sauce. A Spanish variation on this theme – spinach braised with pinenuts and raisins (often served with salted anchovies on top) – is a traditional dish from Seville, delicious on its own or with chicken or fish.

Ingredients

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

Europe
Spain
Side dish
Gluten-free
Mediterranean
Vegan

Method

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