March 23, 2021
"From our Sunday newspaper The Sunday Times. Times are estimated and does not include resting times."
- Serving Size: 1 (225.6 g)
- Calories 262.9
- Total Fat - 23.8 g
- Saturated Fat - 3.4 g
- Cholesterol - 54.3 mg
- Sodium - 55.1 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 2.5 g
- Sugars - 5.8 g
- Protein - 4.8 g
- Calcium - 46.6 mg
- Iron - 1.3 mg
- Vitamin C - 30.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.
Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for 1 hour.
Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.
Preheat a fan-forced oven to 180C.
Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn and then set aside.
Heat the oil in a fry pan with a tight fitting lid over medium heat and add the onion and sauté for 5 minutes, then add the garlic and cook until golden brown.
Add the zucchini and cover the pan with the lid and reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.
Remove the lid and increase the heat to medium–high and add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.
Transfer to a serving platter and sprinkle over the pine nuts and scatter the chopped mint at the very last moment.
No special items needed.