6 medium courgettes
olive oil for grilling plus an extra 1/4 cup
100g fetta, crumbled
lots of chopped mint, parsley, dill, basil
juice and zest of 1/2 lemon
salt and black pepper
Slice the courgettes diagonally, not too thinly. Brush with olive oil and grill on both sides. One of those ridged cast iron pans that will leave grill marks is ideal. If you char bits you'll get an extra dimension of flavour from the smokiness. Combine with the remaining ingredients and serve.