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First top and tail your courgettes using a sharp knife. Cut the courgettes lengthwise into thin ribbons (not too thinly, aim for a thickness of about 3mm).
Lay the ribbons out on a large chopping board or plate and then drizzle with olive oil. Season with sea salt and a good few cracks of black pepper.
Heat your braai/barbeque or griddle pan to a very high heat.
Arrange your courgette ribbons in a single layer over the braai/barbeque and cook until the flesh begins to take on griddle marks.
Carefully flip the ribbons over and continue cooking until the courgettes are tender.
Remove the charred ribbons and heap into a large serving bowl.
Add the capers (as many as you like), a squeeze of lemon and the fresh mint (tear up the mint leaves just before adding). Using your hands, mix to combine.
Sprinkle over the grated pecorino and perhaps a final crack of pepper.