Grilled courgettes with agrodolce

Method

1. Heat a large griddle pan over a medium-high heat (or fire up the barbecue). Put the courgettes in a bowl and drizzle with 1 tbsp of the oil, season with salt and pepper, then toss to coat. Cook for 5-8 minutes on each side (in batches if needed) until charred and tender (it will take less time on a barbecue than in a pan as it will be much hotter).

2. Toast the pine nuts in a dry frying pan over a medium heat for a few minutes until golden (if you’re barbecuing the courgettes you could brown the pine nuts in a tray or pan on the grill). Add the remaining 3 tbsp oil and, once warm, add the shallot, chilli and garlic. Cook for about 4 minutes until softened, stirring regularly. Add the vinegar, honey/syrup, sultanas/raisins and capers, then simmer for a few minutes. Remove from the heat and season with salt and pepper.

3. Arrange the courgettes on a serving plate and pour over the warm agrodolce. Serve warm or keep in a container in the fridge to use later (up to 3 days). The longer you leave it the more the courgette will soak up the flavours, but if taking from the fridge, let them come back to room temperature before eating.