This one is for a friend of mine who has somewhat of a fetish for pine nuts. We ate this in your honour Elle, enjoy.
1kg small to medium zucchini (washed & trimmed)
4 tablespoons olive oil
1 large Spanish onion (thinly sliced)
75g raisins (soaked in warm water until plump)
4 tablespoons pine nuts (lightly toasted)
salt & pepper
Cut the zucchini into quarters lengthways. Place in a collander, sprinkle salt over them and leave for 20 minutes.
Heat a large frying pan with the olive oil over a medium heat and add the sliced onions with a pinch of salt, stir for a minute, then reduce the heat to low and cook for 20 – 30 minutes, stirring occasionally until they are golden and sweet. Drain the onion and keep the oil in the pan.
Rinse the zucchini under the tap and pat dry with paper towels. Heat the pan you fried the onion over a medium heat and when hot, fry the zucchini for about 5 minutes until slightly soft. Drain the raiains and add them together with the pine nuts and onion. Taste for salt and pepper then serve.
We ate it warm with some grilled salmon and it was delicious. We had plenty left though and ate it again, at room temperature with some bread and it was just as good so I think it would work very well as part of a tapas meal.