ingredients
serves 8
1/4 cup pine nuts
1 tsp cumin seeds
2 tbsp olive oil
1 pound baby zucchinis, trimmed and halved
1 garlic clove, peeled and crushed
juice of 1/2 lemon
salt and pepper
method
1. Heat a non-stick wok or skillet and dry-fry the pine nuts for 1 - 2 minutes until golden. Remove and set aside.
2. Add the cumin seeds to the pan and dry-fry for a minute or until they release their aroma. Tip into a bowl and allow to cool.
3. Heat the olive oil in the same pan and add the zucchinis and garlic. Stir-fry for 3-5 minutes or until golden. Add the lemon juice, cumin seeds and salt and pepper to taste. Scatter the pine nuts over the zucchinis and serve.
