Sautéed Zucchini

I served a cooling lunch of barley-chickpea salad and heirloom tomato salad on Sunday. Then I added a quick warm dish to add contrast.

I thinly sliced a few small zucchini and sautéed them in a little olive oil with a whole clove of garlic that I then discarded.

Sprinkled with parsley and adorned with a nasturtium flower, they made a nice slightly crunchy addition to the meal.