For ➍3 zucchini, finely sliced
2 carrots, peeled & finely sliced
2 leeks, finely sliced
5 tbs Italian olive oil
6 tbs toasted pine kernels
Heat the olive oil in a pan and fry the courgettes, carrots and leeks for 2-3 m. Add the pine kernels and season with salt and freshly ground black pepper.
Serve with lamb casserole.
Serve with lamb casserole.
