Another good one for courgette gluts, this dish is best served warm, perhaps with some pitta bread and a few other Rocket Bowls, or as a side dish to chicken or fish.
Ingredients
1 courgette, sliced diagonally
1 fennel bulb, sliced
1 garlic clove, crushed
handful parsley leaves, chopped
handful toasted pumpkin seeds
glug of olive oil
zest from half a lemon
sea salt & pepper
Method
Add oil to a frying pan. Gently fry courgette and fennel on a medium heat for approx 10 minutes until they soften.
Add the garlic and cook for a further 2-3 minutes
Add the parsley, lemon zest and a pinch of sea salt and pepper.
