|20 g||sundried tomatoes (in oil)|
|50 ml||vegetable stock|
|40 g||pine nuts|
|½||lime (zest and juice)|
|1 tbsp||olive oil|
|olive oil for frying|
Here you can’t go wrong with a light, crisp Sauvignon Blanc. The bouquet of the wine completes the citrus freshness of the dish.
Finely dice chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
In a pan, sauté zucchini over medium heat in some olive oil. Add vegetable stock and continue to sauté for approx. 5 – 7 min. until softened.
In a separate, grease-free pan, toast the pine nuts over medium heat for approx. 2 – 3 min. Then, add the chili, tomatoes, and olives and continue to sauté for an additional 2 – 3 min.
Zest lemon and lime and juice lime. Add lemon zest and lime zest and juice to pan.