Instructions

1. Slice the courgette thickly and garlic thinly.
2. Brush the courgette with olive oil and season with salt and pepper. Add a pinch of oregano.
3. Heat a griddle pan and cook the courgette pieces for 2-3 mins on each side until lightly charred.
4. Add the garlic for the last 2 minutes of cooking.
5. Transfer the courgette and garlic to a plate and arrange the tomatoes between the pieces.
6. Squeeze some lemon juice over them.
7. Crumble the feta on top, then drizzle with a drop of olive oil and garnish with mint leaves.
8. Serve warm or at room temperature.