• 2–3 courgettes, sliced lengthways
• Olive oil
• 3 red peppers
• 3 Romano peppers (sweet pointed peppers)
• 1 garlic clove, crushed
• Juice of ½ lemon
• Sea salt and freshly ground black pepper
• 1 small bunch of fresh mint, chopped, plus a few extra leaves to garnish
• 2 balls of mozzarella
• A small handful of flaked almonds

Brush the courgette slices with a little olive oil and season lightly with sea salt.

For a barbecue or open fire: Place the peppers directly on the grill or around the edge of the fire and cook until the skins are blackened in places and peel away easily. Grill the courgette slices until they have lovely charred lines on both sides.

For the kitchen: Preheat the oven to 200°C. Place the peppers in a roasting dish and roast until the skins are blackened in places. The Romano peppers will cook more quickly than the red peppers. Meanwhile, cook the courgettes in a griddle pan until nicely marked.

Leave the peppers to cool slightly, then peel away the skins. Remove the seeds and cut them into strips and large pieces. Cut the grilled courgettes diagonally into bite-sized pieces.

Whisk together 3 tablespoons of olive oil, the garlic, lemon juice, chopped mint, a pinch of sea salt and some freshly ground black pepper. Toss the dressing through the grilled peppers and courgettes.

Drain the mozzarella, tear it into pieces and scatter it over the vegetables.

Finish with the flaked almonds and a few fresh mint leaves.