Instructions: Preheat the oven to 190C/375F/gas 5.
Cover a baking sheet with foil oil it lightly and arrange the courgettes on it.

Brush their tops with a little oil and roast for 50 minutes.

Take the courgettes out of the oven and when they are a little cooler slice them across into 6 cm long pieces.

Then unless they are very slim quarter each piece lengthwise to produce thin batons.

Place the pieces in a large bowl.

While the courgettes are cooling make the salsa: place all the ingredients apart from the olive oil and a sprig or two of mint in a food processor with salt to taste and work into a smooth paste.

With the machine still running slowly add in the olive oil and blend until well emulsified to a thick pestolike sauce.

Shortly before the salad is to be served add the sauce to the courgettes and toss gently to coat them.

Garnish with the remaining mint.

Roasting courgettes transforms their flavour as it concentrates it and they become much sweeter as a result. The green sauce with which they are served I make with a number of different fresh herbs and of course this gives scope for individual improvisation. This dish is extremely enticing when served with italian bread such as ciabatta or focaccia or even a sour dough or French baguette.

Serves 4

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