Ingredients

• 5 small/medium courgettes, sliced length ways into long strips using a Y-shaped peeler
• 4 tbsp extra-virgin olive oil
• 200g kalamata olives, pitted and sliced
• ½ red chilis, chopped
• 1 lemon
• 1 tsp dried oregano
• 2 tsp red wine vinegar
• 2 drizzles clear honey
• 150g soft rinded goat’s cheese
• Handful fresh mint leaves, torn if large.

Method

1. Toss the courgettes in 1 tbsp of the oil and season with salt and pepper. Heat a griddle pan until hot, then grill the courgettes on both sides, in batches, for 4-5 minutes until tender with clear char lines.
   
2. Meanwhile, make the dressing. In a bowl, combine the remaining olive oil, olives, chilli, zest of the lemon and a squeeze of juice, oregano, vinegar, a drizzle of honey and plenty of salt and pepper.
   
3. Arrange the courgettes on a platter and spoon over the olives and dressing, dot with the goat’s cheese and scatter with mint leaves. Drizzle with honey and serve.