A light, heart-healthy Lebanese meze, this dish chars thin courgette slices in a pan and dresses them with garlicky olive oil, lemon and fresh mint. Serve it at room temperature alongside other meze at a brunch spread.
Lightly salt the courgette slices and toss them with a tablespoon of olive oil.
In a hot pan, cook the slices without crowding, charring both sides until grill marks appear.
Mix the remaining olive oil with the garlic, lemon juice and pepper, drizzle it over the charred courgette, scatter with fresh mint and let it rest for 10 minutes before serving at room temperature.
Do not crowd the courgette slices in the pan, or trapped steam will steam them instead of giving a proper char.
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