Cut the courgette into chunks and sauté in olive oil together with the garlic. Leave to cool, season with salt and pepper, and then mix together with the finely chopped mint leaves.

Bake the peppers until brown in a hot oven, the cool in iced water and remove the skin. Deseed and cut into wide strips, then add the olives, thyme leaves and the red wine vinegar. If possible, leave to stand to allow the flavours to integrate.

Finely chop the onion and the parsley. Slice the feta cheese, drizzle with olive oil and sprinkle with the parsley and red onions.