4 courgettes, sliced very thin lengthways
Sea salt and freshly ground black pepper
1 red chili, deseeded and finely chopped
½ clove garlic, finely chopped
Handful of fresh mint, torn
Extra virgin olive oil
Squeeze of lemon juice
Prepare the salad.
Grill the courgettes on a red-hot griddle pan until they are lightly charred on each side. Place the slices on a large plate making sure not to overlap the slices. Sprinkle them with sea salt and freshly ground black pepper.
Evenly sprinkle the chili and garlic over the courgettes. Scatter over the fresh mint and drizzle the extra virgin olive oil over the top with a squeeze of lemon juice.