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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
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.