• 450g/1lb courgettes
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 cloves garlic
  • 200ml/7 floz olive oil
  • Juice of 2 lemons
  • 1 tbsp fresh thyme leaves


  • Use a mandolin to finely slice the courgettes lengthwise into long ribbons and place them in a bowl with the 3 tbsp of olive oil.
  • Swish them around in the oil to coat them and season with salt and pepper.
  • Heat a griddle pan and toast the courgette ribbons for approximately 2 minutes each side.
  • Have the lemon juice ready in a bowl and toss the cooked courgette ribbons in the juice.
  • Set them aside to cool.
  • Finely slice the garlic and layer this in a sterilised jar along with the courgettes ribbons and the thyme leaves.
  • Top up the jar with olive oil.
  • Using a skewer prod around the jar to release any air bubbles and tap it on the table top too.
  • Make sure the courgettes are completely covered in the oil and pop on a lid.
  • Use within one month and store in the fridge.