Dressing
Brush the courgettes with olive oil and cook in batches on a heated griddle or grill for about 2 minutes each side or until just tender. Transfer each batch to a warmed plate and cover while you cook the rest.
Combine all the dressing ingredients in a bowl and season with salt.
Divide the courgette, mozzarella, pine nuts, preserved lemon and mint leaves between 6 serving plates. Spoon over the dressing and serve.
(Olive Magazine)
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