Ingredients
- 1kg courgettes
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp vinegar
- 2 tbsp water
- 30g pine nuts
- 30g sultanas
- 8 anchovy fillets, chopped
- Salt and pepper
1. Using a vegetable peeler, cut strips lengthways along the courgettes, working your way to the core. Chop the core into strips using a knife.
2. Heat the oil in a shallow pan and add the courgettes, season with salt and pepper. Keep them moving until they are coated in oil and just beginning to colour. Crush in the garlic and add the vinegar and water, cover with a lid and simmer for 10 minutes.
3. Remove the lid, add the nuts, sultanas and anchovies and cook on a high heat until the liquid is well reduced. Taste and adjust the seasoning.
