Courgette, caper berries, figs, pine nuts and dill
3 green courgettes
3 yellow courgettes
A little olive oil
½ packed cup of Turkish dried figs
½ cup of pine nuts
3 tbs caper berries, sliced in half lengthwise
1 bunch (1/2 cup) dill
Cut the cougettes in half lengthwise, then into 3 wedges on an angle. Toss in a little olive oil, then either fry in a heavy based fry pan or get the barbecue cranking. Use quite a high heat so that you get a nice bit of colour without cooking them to death; you want them to keep their texture. Set aside to cool.
Cut the figs into little wedges.
Toast the pine nuts, I tend to do this in a fry pan rather than the oven, which tends to dry nuts out.
Cut the dill into 1cm shards.
Sprinkle all the ingredients over the courgettes and give a little massage with the tips of your fingers. Looks good enough to eat!
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