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Cut the courgettes into even-sized pieces, put in a colander and lightly season with flaky sea salt. Leave for 20 mins to draw out a little water.
Meanwhile, in a separate bowl, mix the garlic, olive oil, lemon juice and mint with a little seasoning.
Griddle the courgettes over a high heat for 10 mins until cooked and dark char lines have appeared. Once they are coloured all over, add them to the marinade while still hot. Serve warm or cold.