- Slice the courgettes lengthways into very thin slices using either a sharp potato peeler or a mandolin if you have one.
- Put them into a bowl with the lemon juice, olive oil and some seasoning, toss together well, then spread haphazardly out over the base of a flat or very shallow serving dish.
- Scatter the halved tomatoes over the top, then sprinkle with the chopped chilli, chopped garlic and shredded mint.
- Sprinkle with a few more sea salt flakes and serve straight away, before the courgettes go limp.
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Recipes from Isle of Wight tomatoes
One serving counts as two of your 5-a-day and is rich in vitamin C, B6 and folate
4 long and slender courgettes, topped and tailed 1 tbsp freshly squeezed lemon juice 3 tbsp extra virgin olive oil 225g tomatoes, halved lengthways ½ medium-hot red chilli, seeded and finely chopped 1 fat garlic clove, finely chopped The leaves from 10g mint sprigs, finely shredded Sea salt flakes and freshly ground black pepper
Time: 15 mins Serves: 4 Nutrition: 112 kcals, 3g protein, 9g fat, 1.5g sat fat, 4.5g carbs, 4.5g sugar, 2.5g fibre, trace salt