Sautéed Courgette and Chard Ribbons with Peas, Dill, and Toasted Pine Nuts
Serves: 2
Cook Time: 10 minutes
Easy, Greeny, Lemon-Squeezy
Lemony, garlic greens is what it really is. I know it's Autumn, but this dish feels like summer and the final hurrah. I made this on a sunny evening, and it was everything I needed.
If you find it hard to get chard, swap it for kale. This is a very quick meal to prepare and could even be eaten raw for extra speed or cooked as I have done. The best part is you’ll have enough for two portions. This tastes like sunshine.
It’s also a versatile dish—you can add any grains you like or leave them out to enjoy it as a light side.
Ingredients
1 Courgette
5 Chard leaves
1 Fat garlic clove
200g Peas
1 tbsp Olive oil
150g Cooked quinoa/Brown rice
3 tbsp Chopped fresh dill
Salt
Cracked black pepper
1 Lemon (juice and zest)
1 tbsp Sumac
150g Pine-nuts
Directions
- Toast the pine-nuts in a dry pan, tossing gently until they’re slightly colored to release their natural oils.
- If using frozen peas, defrost them in hot water. Peel the courgette into ribbons and roughly chop the chard.
- Heat the olive oil in a pan. Add the courgette, chard, peas, and garlic, and cook for 4-5 minutes until softened.
- Add the peas and quinoa, tossing everything together.
- Turn up the flavor with lemon zest, juice, and dill. Season with sea salt, black pepper, and sumac.
- Toss half of the pine-nuts into the mix, and scatter the remaining nuts on top after plating.
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