Instructions: 1. In large nonstick skillet, heat 2 teaspoons of the oil; add 2 cups of the courgette. Cook over medium-high heat, stirring frequently, 4-5 minutes, until courgette is golden brown. With slotted spoon, transfer courgette to medium bowl.

2. In same skillet, cook remaining 2 cups courgette, stirring frequently, 4-5 minutes, until golden brown; transfer to bowl with cooked courgette.

Add mint, garlic, salt, pepper and remaining 2 teaspoons oil; toss to combine. Refrigerate, covered, until chilled.

NOTES : Good for picnic.

Special salad for valentines day, special because courgette is Bobs Favorite.

When served as part of a VLF meal, this salad would fit into the

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