Sautéed Courgette & Rocket Salad

Meanwhile, thinly slice courgette into rounds. Zest lemon and cut into wedges. Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a large serving bowl.

Meanwhile, return frying pan to medium-high heat with drizzle of olive oil. Add courgette in batches, and cook until tender, 4-6 minutes. Season and transfer to a medium bowl. To the courgette, add basil pesto, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.