One thing we are never short of in the garden is mint, we have two plants, a standard mint and a basil mint, and they just grow grow grow, you can cut them back, abuse and misuse them but they just keep growing and if kept unchecked I'm sure would take over the garden. This salad will take good advantage of a glut of mint, and add a good zing to fresh crisp courgettes, we got ours in the garden a bit late, but buds are coming so hopefully we’ll get a late crop. The salad is bright and zingy that really highlights fresh courgettes and is perfect on a hot summer's day.
4 decent sized courgettes
Handful of mint leaves and tips
1 Garlic clove
Flaky Sea salt (or kosher)
- Get a griddle pan on a high heat.
- Slice the courgettes as thin as you can, or use a mandolin (I used the second thinnest setting).
- Griddle the slices on one side until charred.
- Arranged cooked slices on a board in a single layer, don’t stack them or they will steam.
- As they are cooling sprinkled with salt.
- (Optional) Slice the lemon in half and griddle until caramelised.
- In a large bowl squeeze in the juice from the lemon and add olive oil, I like a 2 parts oil to 1 part juice but do it to your own taste.
- Finely mash or grate the clove of garlic into the bowl, and add chilli flakes to taste.
- Take the larger mint leaves and thinly slice and add to the bowl.
- Toss the courgettes through the dressing, use your hands, taste and adjust the seasoning.
- Let it rest 10 minutes or so before plating up.
- Arrange on a plate and sprinkle over the mint tips.