Roast courgette with lemon and pine nuts

Roast courgette with lemon zest & pine nuts
 
Serves 4-6 as a side dish
 
Ingredients
·       2 tbsp of olive oil
·       2-3 large courgettes, sliced lengthways into quarters and then chopped into 1- 2 cm wide pieces
·       Salt & pepper
·       zest of 1 lemon
·       3 tbsp pine nuts
·       1 tsp Chilli flakes or ½ fresh chilli, seeds discarded & finely chopped (or taste if you like more heat)
·       small bunch of mint, torn
Method 
 
Heat the oven to 180°C. 
 
Wash and chop the courgettes and place in a bowl with the olive oil. Make sure all the courgette is coated with oil. Season with salt and pepper
 
Pour on to an oiled baking tray and cook in the oven for 15 minutes. Turn the pieces over, add the chilli flakes or fresh chopped chilli and cook for 10-15 more minutes or until the courgette is nicely caramelised but not too soft. 
 
Whilst the courgette is roasting, put the pine nuts into a pan (on medium to high heat) and toast until they start to brown. Be careful not to let them burn. 
 
Put the roasted courgettes into a dish and stir in the lemon zest. Sprinkle over the pine nuts and the torn mint leaves. 

If you would like to make more of the dish, crumble feta cheese over the roasted courgettes, once they are in the dish.