Zucchini Salad - cooking recipe

Ingredients

4 tablespoons olive oil
1 clove garlic, halved
500 g small zucchini, sliced 1 cm thick
1/2 cup pine nuts, toasted
1/2 cup raisins
3 tablespoons finely chopped mint
2 tablespoons lemon juice, to taste
salt and pepper

Preparation

Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
Add the zucchini to the pan, and cook until a little browned and just tender.
Turn the zucchini and oil into a bowl, and add the remaining ingredients.
Allow to cool completely, then cover and chill for at least 3 hours.
Remove from the fridge about 15 minutes before serving.
*4drained and chopped anchovies can be added in step 2 for a more robust flavour.