1

Toast almonds - place the whole almonds in a dry skillet (frying pan) and stir over a medium heat until golden brown.

Use a mortar and pestle to crush almonds, but not pulverize them.

Slice the zucchini/courgette, pepper and mushrooms.

2

Set almonds aside, in the same skillet heat the olive oil. Stir fry zucchini for about 3 minutes, or until they begin to color.

Add pepper and mushrooms, stir fry for a further 2 minutes.

3

Stir in lemon juice, season with salt & pepper (optional), stir for 1 minute then sprinkle with crushed almond, and serve.