Courgette salad with mint, garlic, red chilli, lemon & extra virgin olive oil

Directions

Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes.Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon.