Cut zucchini in thin slices diagonally and lay on a wooden board to the side.

Crush one clove of garlic and put it in a small bowl then add a generous amount of extra virgin olive oil.

Pour in the balsamic vinegar (to your liking) and stir the mixture briskly.

Heat up the grill on your BBQ or a skillet on the stove and place the zucchini on top.

Cook for 1-2 minutes or until lines start to appear on the side you’re cooking. Onvce they have started to brown, turn each one over and cook on the other side too – this side probably won’t take as long so keep your eye on them.

Once ready, transfer them on to your serving board or platter and sprinkle salt and pepper on top.

Drizzle dressing from the small bowl all over the grilled zucchini until they are all smothered and glistening.

Break mint into small pieces and sprinkle on top before adding the almonds too.

Repeat the process, slightly overlapping second layer of zucchini over the first.