2 large-ish courgettes
5 garlic cloves
1 red chilli (not too hot)
1 handful chopped fresh mint
extra virgin olive oil
salt and freshly ground black pepper
Peel and thinly slice the garlic. De-seed and finely chop the chilli. Pour a good, generous glug of extra virgin olive oil into a frying pan and add the garlic and chilli while the oil is cold. Fry gently over a medium heat. You don't want to brown the garlic and chilli - just to soften it.
Meanwhile, slice the courgettes into rounds (about 1/2 cm thick) and add to the pan. Stir well to ensure the courgette slices are well-coated with the oil, which has by now been flavoured nicely by the garlic and chilli.
Season to taste with a pinch of salt and some freshly ground black pepper.
Continue to cook gently for about 5 minutes or until the courgettes are nicely softened. Again, you're not trying to brown them - just to soften them.
Meanwhile, finely chop about a handful of fresh mint.
Once the courgettes have softened, remove pan from heat, stir in the chopped mint, and leave to stand for about 5-10 minutes so all the flavours can infuse.
This works really well warm as a side dish for grilled meats or fish and is also really nice the next day, served cold.