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Grilled courgette salad

This is slightly time consuming, as each thin slice of courgette requires grilling and one is usually short of grilling space in the domestic kitchen. A barbecue is useful here, or alternatively a couple of large non-stick frying pans. The courgettes also need constant attention, as they grill and burn fairly quickly.

Allow one small courgette per person as a salad. This is also very good with lamb kebabs or in a souvlaki or somesuch. In that case, one courgette would serve three. A mandolin is required for this recipe.

Serves 4 as a light starter or side salad

4 courgettes, topped and tailed

salt and freshly ground black pepper

1 dsp red wine vinegar

caster sugar, to taste

1 clove of garlic, peeled and minced

olive oil

1 small bunch of fresh mint, leaves picked and chopped

Thinly slice the courgettes lengthways on the mandolin. The slices should be about 2mm. Place them all in a roomy colander and season with salt, rubbing the seasoning through the courgettes with your hands. Leave for 1 hour and then dry the courgettes thoroughly on absorbent kitchen paper.

Heat one or two large non-stick pans over a high heat for 2–3 minutes. When the pans are really hot, cook the courgettes without any oil, without overcrowding the pan. The courgette slices should be completely flat in the pan and not overlapping. Turn the slices with tongs when they have singed and blackened slightly. When cooked, transfer to a large mixing bowl and continue to cook the remaining courgettes.

When the whole lot are cooked, add the vinegar, a generous pinch of caster sugar and the garlic. Combine well with your hands. Add plenty of pepper, a slug of olive oil and the chopped mint. Combine well and serve. This salad does not keep well, as the courgettes will become soggy and mushy with time.