1- Place the mint leaves in the Aroma Diffuser and top up with water to the « Max » level.
2- Wash the courgettes and cut into thin slices. Place in two steaming bowls along with the peeled garlic and cook for 20 minutes.
3- Remove the courgettes when they are "al dente" and mix with the goat’s cheese, the rest of the mint and the lemon juice, or alternatively, mash them using a fork. Add salt and pepper. Serve hot, warm or cold. Sprinkle with parmesan cheese just before serving.
Feeling inventive? Swap the goat’s cheese for ricotta and the mint for basil.
Serving suggestion: Try it with toasted farmhouse bread and guacamole (avocado purée).