Instructions: Eaten at the Taverna restaurant in Herzliyah Pituach

Heat a frying pan on the stove with enough extra virgin olive oil to coat the pan. Add chopped garlic. Give it a minute to become fragrant. Add the courgette, which should be patted dry. Stir until courgette becomes soft on high heat (5-8 minutes). Add a good amount of coarsley chopped fresh mint

(handful per panful, but play with the amounts). Sautee until leaves barely start to wilt. Squeeze lemon over the courgette and take off the flame.

Bring up to taste with salt and pepper. The mint and courgette do wonders for each other. Simple and delicious.

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