Instructions: Trim the ends off the courgettes.

If they are very small approx up to 7.5cm approx cut in half lengthways.

Otherwise halve and then cut them into quarters lengthways.

Arrange in a colander sprinkle with salt and leave for l/2l hour.

Rinse and dry.

Fry in the oil until they start to colour.

Add the garlic.

Fry until the courgettes are tender and browned.

Tip at once into a shallow dish with the frying oil.

Add the remaining ingredients.

Turn and leave to cool and marinate for several hours before serving.

Serves 4

notes:
I sometimes give carrots much the same treatment to make an equally appetising salad. Quarter the carrots lengthways and cut into 65cm (1l/22in) lengths. Fry a little more slowly until brown on the outside and tender inside then dress with lemon juice mint salt and pepper.

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