Using either a peeler or cheese slicer, peel along the Zucchini (2) lengthways to get long, thick “ribbons”.
Lightly brush a griddle pan with Frying Oil (as needed) and place over medium-high heat.
Once the pan is hot, add the courgette “ribbons” in a single layer and fry for around 15-20 seconds on each side until charred. Repeat until all the courgette “ribbons” have been cooked.
Spread the grilled courgette “ribbons” on a plate and garnish with Fresh Dill (1 handful) and Fresh Mint (1 handful).
Mix the Garlic (1 clove), Extra-Virgin Olive Oil (1 tablespoon), Red Wine Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Salt (1 pinch), Ground Black Pepper (1 pinch), and Dry Mustard (1 pinch) together in a small bowl.
Lightly drizzle the dressing over the courgette “ribbons” and serve.