2 COURGETTES, 2 TBSPS FRESH MINT ROUGHLY CHOPPED, 2 TBSPS OLIVE OIL, JUICE OF 1/2 LEMON, 1/2 CLOVE GARLIC CHOPPED, LOTS OF GRATED PECORINO, ROCK SALT AND FRESHLY GROUND BLACK PEPPER
SERVES 4
GRATE THE COURGETTES AND PLACE IN A COLANDER - SEASON WITH SALT, GIVE IT A STIR AND THEN LEAVE TO SIT ON TOP OF A PLATE TO CATCH THE JUICES. AFTER 20 MINS SQUEEZE ANY EXCESS MOISTURE OUT OF THE COURGETTES (THERE WILL BE QUITE A LOT) AND THEN PLACE THE COURGETTE MIXTURE IN A BOWL WITH ALL THE OTHER INGREDIENTS. MIX TOGETHER AND SERVE - WE HAD IT WITH SALMON WHICH WAS REALLY GOOD BUT WOULD WORK EQUALLY WELL WITH MEAT OR PRAWNS, OR YOU COULD JUST HAVE IT AS A SALAD