4 tablespoons olive oil
8 spring onions, sliced
2 cloves garlic, chopped or crushed
1 lb courgettes, sliced
1 tablespoon pine nut kernels, toasted
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped marjoram
1 tablespoon fresh chopped coriander
- Fry the onions and garlic gently in the oil for 2 minutes.
- Add courgettes and herbs, saving a little of each herb, and cover, cooking for 10 - 15 minutes until courgettes are tender.
- Turn into a shallow dish, sprinkle with pine nuts and remaining herbs, and serve.
- This dish can be cooked in the oven instead, at Gas Mark 5, 190 C, 375 F, for 20 - 30 minutes.