Ingredients
4 medium-sized zucchini
150g soft goat cheese
12 tablespoons olive oil
3 tablespoons fish sauce
3 tablespoons wine vinegar
2 tablespoons honey
60g pine nuts
2 teaspoons black pepper (my recommendation: Indian mountain pepper )
2 teaspoons dried lovage
4 teaspoons dried cumin
4 teaspoons coriander (seeds)
2 teaspoons dried mint
Salt
500 ml of water
preparation
Roast the pine nuts in a pan without adding any fat. Add the spices crushed in a mortar, water, honey, fish sauce and wine vinegar, bring to the boil and reduce by about two thirds.Wash the zucchini, cut into slices about 1 cm wide and sauté in olive oil until cooked, making sure that they remain firm to the bite. Just before the end of the cooking time, add the diced goat's cheese and the sauce.
