Serve this startlingly good recipe, adapted from Italian food authority Marcella Hazan, as a starter with some olives and prosciutto, or as a side dish to a simple grill. The vinegar and mint really play with the courgette’s natural, buttery sweetness.

Ingredients
Feeds 4. Takes 25 mins.

500g fresh, firm, small courgettes
2tbsp extra-virgin olive oil
2 garlic cloves
1/2tsp fine salt
Freshly ground black pepper
1tsp caster sugar
2tbsp fresh mint leaves
1 to 2tbsp red wine vinegar

Scrub the courgettes and wipe dry. Finely slice lengthwise, and brush with a little of the olive oil.

Crush the garlic and mix with the salt, pepper, sugar, mint leaves, vinegar, and remaining olive oil in a large bowl.

Grill or pan-fry the courgette strips until lightly scorched, turning once. Toss the hot courgette strips in the vinaigrette, and serve, or leave to room temperature if serving as a salad.

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