2-3 cloves of garlic
salt and pepper
Roast the kale in a small pan on the olive oil until fade. Season with salt and pepper and put in a bowl. After cooled down, drizzle with the lemon juice.
Cut the courgette into thin slices and roast in a pan on a tablespoon of olive oil. Cook the courgette quickly on high heat otherwise it will release water. After one minute add the garlic. When the courgette is roasted, take it off the heat, season with the white pepper, salt and mix with the fresh parsley.
Mix the courgette with the kale and sprinkle with pine nuts.