750g Courgettes, washed and cut into very thin rounds
Olive Oil
3 Cloves garlic, v finely chopped
12 Sprigs fresh Mint, coarsely shredded
Cayenne Pepper
4 tbsp White-wine vinegar
Salt & Pepper

Fry the courgettes quickly in hot oil until suntanned, but not burned.
Drain on kitchen towel.
Place a layer of the fried courgettes in the bottom of the bowl you intend to serve them in.
Sprinkle with garlic, a few mint leaves, a hint of cayenne, a good splash of vinegar, and salt and pepper.
Top with another layer of the same, and repeat, building as many layers as you have courgettes for.
Cover tightly, and leave to marinate in the fridge for three days.
This is best eaten at room temperature, so take out of the fridge at least an hour
and a half before serving.