4 medium size courgettes, topped and tailed
500ml white wine vinegar
500ml water
1 tbsp salt
A generous amount of mint leaves
200ml Grappolini Paneolio Extra Virgin Oilve Oil

Put the white wine vinegar, salt and water in a pot and bring to the boil. Meanwhile, prepare the courgettes. Cut the courgettes into ½ cm thick round slices.

When the water boils add the courgettes to the pot and bring to the boil again.

Drain and put them in the fridge to cool down. When chilled put them n a salad bowl, add the mint leaves and drizzle over the extra virgin olive oil.

Mix well until well dressed and serve cold.