Ingredients quantities are approximate
sized green and yellow courgettes, 1 of each
medium patty pan squash or 2 smaller ones (I used the white variety)
ground black pepper
of 1/2 lemon
of freshly chopped mint
the courgettes lengthways, 1/2 cm thick
the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
all the slices into a large bowl and drizzle with olive oil, toss them around,
so the courgettes are all slightly coated.
a griddle pan (is not a necessity, but makes it look nicer) and let it get
the courgettes a few at a time on both sides
cooked through, bring them into a bowl.
a little lemon juice over the courgettes, a sprinkle of salt, black pepper and
a drop of olive oil.
all the sliced courgettes like this, but beware of too much salt.
the mint and toss.
the seasoning and lemon juice to taste
can be kept in the fridge for a good couple of days, but you then need to cover
with sunflower oil (don't use olive oil for this as it will be too bitter)