Lemon mint and extra virgin olive oil with whole grilled courgette
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. I have given you suggestions but remember that is all they are, suggestions, and these will all work with m
Serves 2
12 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 1015 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 510 minutes before eating.