From: Colin Crist
COURGETTE WITH PINE KERNALS AND ANCHOVY
Slice the courgettes longways as for stir frying. Slice a couple of shallots and some garlic. Shred some fresh coriander leaves Take one or two anchovy fillets and cut into small pieces. Have a few ounces of pine kernals at the ready.
Now, gently fry the shallots and garlic in some olive oil, when they become translucent, add a few ounces of pine kernals, the anchovey and the courgettes and fry until the courgettes are done to taste (a few mins for cripsy. Finally, season to taste and at the last minute add the coriander.
Serve with couscous or as a vegetable accompaniment.