Mint Marinated Courgettes

If you're having a party, lighten your load by making this simple but tasty dish three days ahead of time. I found the recipe in the Observer newspaper, and the author says it is a Sephardi Jewish dish that is still eaten in Italy and Iraq.

• Ready In: 72 hrs 10 mins
• Serves: 4-6

Ingredients

• 750  g courgettes, washed and sliced into thin rounds
•  olive oil
• 3  cloves garlic, minced
• 12  sprigs of fresh mint, coarsely chopped
•  cayenne pepper
• 4  tablespoons white wine vinegar
•  salt and pepper

Directions

1. Fry the courgettes in hot oil until they are just browned.
2. Drain on paper towel and then place a layer of the courgettes in the bottom of a serving dish.
3. Sprinkle with garlic, a little mint, a bit of cayenne and vinegar.
4. Add a little salt and pepper, then continue with another layer of courgettes and seasonings.
5. Keep going until you are out of courgettes.
6. Cover tightly and leave to marinate for three days in the fridge.
7. The dish is at its best at room temperature, so remove it from the fridge about an hour before you want to serve it.