Courgettes with rosemary and garlic

Chef Nick has introduced a healthy recipe this week! This simplified Spanish recipe is quick, easy and elegant- quite literally restaurant worthy!

INGREDIENTS

1/2 onion
Olive oil
Salt
Black pepper
2 sprigs rosemary
1–2 cloves garlic
1 courgette
Fresh parsley
Lemon (for juice)

METHOD

1. Thinly slice half an onion. Heat a pan over medium heat with a little olive oil, then add the onion. Season with salt and pepper.
2. Add the rosemary sprigs to the pan and cook gently, stirring, until the onions begin to soften and take on some colour.
3. Finely slice the garlic and add it to the pan. Cook briefly, stirring to prevent it from burning.
4. Once the onions are nicely coloured, remove and discard the rosemary sprigs.
5. Top and tail the courgette. Using a vegetable peeler, peel it lengthways into long, thin ribbons.
6. Heat a separate pan with olive oil. Add the courgette ribbons, season with salt and pepper, and cook very briefly—they will cook quickly due to their thinness.
7. Add the cooked courgette to the pan with the onions and garlic. Toss gently to combine.
8. Finish with freshly chopped parsley and a squeeze of lemon juice.
9. Plate up and garnish with a little extra parsley before serving.

Watch Chef Nick at work on our latest Good Morning Spain episode- Warning! It will make you hungry.