Squash with honey fried pine nuts

I love these long and sunny summer days when I have time enough to plan our meals, time enough to take a walk over to one of the nearby grocery stores and time enough to actually cook a real meal.

Every day I get inspiration from Ilva at Lucullian Delights, and a few days ago Ilva gave us the recipe of a zuccini salad. I bought a squash today and decided to use her idea as a beginning, but made my own changes. So out of that came a "squash with honey fried pinenuts" which I served as a starter out at The Blue Table for today's dinner.

We were five around the table today, so I cut 10 slices of squash which I fried in olive oil. But before frying the squash I had already prepared the pinenuts, frying them in olive oil and then sprinkling them in a sweet Italian miele di accasia (honey).

I served the starter cold, and since the lavendels and the boragos are not blooming in The Blue Garden yet, I decorated the plate with small violas which grows wild in the garden.