Ingredients

2 courgettes, peeled into ribbons 2 tbsp Coop olive oil|Juice of 1/2 lemon 25g pine nuts, toasted 25g raisins 2 sprigs mint, finely sliced, plus leaves to garnish (optional);

Method

• Heat a griddle pan over a medium heat. • Put the courgette ribbons in a large bowl, drizzle with 1/2 tbsp of the oil and mix until well coated. • When the pan is hot, lay courgette ribbons down in a single layer and cook until you start to see griddle lines coming through to the other side. • Remove from the heat and set aside in a large bowl. • Continue until you have cooked all the courgette. • Whisk the remaining olive oil with the lemon juice and season. • Add the pine nuts and raisins, along with the mint if using, then toss through the courgette ribbons. • Transfer to a large plate to serve, and garnish with mint, if using.