Courgette and Mint Salad

This easy salad is great for using up a glut of seasonal courgettes, and tastes even better the next day.  You can make it more substantial, either first time around or for a great picnic, by stirring in some cooked pasta as well.

* 500 g courgettes
* 3 tablespoons olive oil
* 2 cloves garlic
* 1 generous glug of red wine vinegar
* Fresh mint leaves, chopped
* 100g pine nuts (optional, if you can't get them, but Mercadona or Supercor usually stock)
* Salt and pepper to taste

Scrub (no need to peel) and trim the courgettes and cut into 5 cm long batons. Peel and slice the garlic.  Heat the oil in a pan, and fry the courgettes with the garlic under tender and they begin to brown. Once they're done, transfer to a shallow dish and add the wine vinegar and mint. Season without oversalting, and leave to marinate for at least a couple of hours.  Meanwhile, roast the pine nuts (if using) in a dry pan - watch them carefully as they scorch easily - then sprinkle over your salad.