Pisto manchego on corn cakes

Ingredients

For 1 serving

• Zucchini160 g
• Bell peppers120 g
• Chopped tomatoes120 g
• Onion40 g
• Extra virgin olive oil2 teaspoons
• Puffed corn cakes4
• Saltto taste

In season: June – September

Method

1. Peel and chop the onion; wash the peppers, remove seeds and membranes and cut into roughly 1 cm dice; wash and trim the courgettes and dice them the same size.
2. Heat the olive oil in a frying pan over medium heat and cook the onion for 3 minutes until translucent.
3. Add the peppers and courgettes with a pinch of salt and cook for 7 minutes, stirring, until soft.
4. Add the chopped tomatoes and cook for another 10 minutes over medium-low heat, stirring now and then, until the pisto is thick and the liquid has almost evaporated; adjust the salt.
5. Let it cool for a few minutes and spoon it onto the corn cakes just before serving, so they don't go soggy.