6 medium courgettes
6 tbsp extra-virgin olive oil
8 tbsp mint, chopped (plus a handful of whole leaves for decoration)
4 tbsp red onions, chopped
4 tbsp capers, chopped
4 tbsp cornichons, chopped
3 tbsp red wine vinegar
6 handfuls rocket
50-70g pecorino, shaved
1. Cut the courgettes diagonally to give oval slices about 5mm thick. Heat a frying pan over a medium heat, and dry-fry the courgettes in batches until slightly softened and charred on both sides. As each batch is done, spread out the slices to cool on a tray.
2. Put the chopped mint, onion, capers and cornichons in a bowl, and stir together with the vinegar and olive oil. Season well.
3. Toss the courgettes and rocket with the dressing, mint leaves and top with pecorino.