- 5 minutes + 30 marinating.
- 3 minutes for the toasted pinenuts
- 4
- 3 medium courgettes, very thinly sliced
- Juice of 1 lemon (or 1/2 lemon juice and equal amount of balsamic vinegar)
- 1 Tbs olive oil
- 1/4 tsp red chili flakes
- raw garlic, finely chopped (optional)
- salt
- pepper
- 3 Tbs fresh parsley, chopped
- 4 or 5 Tbs toasted pinenuts
- 4 cherry tomatoes, sliced
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