Lemon mint and extra virgin olive oil with whole grilled courgette

PHOTO: SIMON LAMBERT

The ideas behind these punchy sauces is that you could use them as a marinade or as a dressing. They are all fresh and packed with summer flavours. 

Serves 2

1-2 small firm courgettes per person

5 big sprigs of garden mint, discard the stems

1 lemon, cut into rounds and squeezed

extra virgin olive oil

sea salt flakes

cracked black pepper

Method

Cook the whole courgettes on a grill over a moderate, constant heat. Rotate the courgettes so they cook evenly. This can take a good 10-15 minutes. You want the courgettes to get smoky and charred and for the flesh to soften, yet still have a good texture.

While the courgettes are cooking, tear the mint leaves and place into a shallow dish, bruise the lemon rounds and add along with enough oil to generously submerge the mint and lemon; sprinkle in a little salt and pepper.

When the courgettes are cooked, add directly to the mint dressing.

Roll the courgettes so they get coated. Allow to sit for 5-10 minutes before eating.