Use a kitchen grater to cut the courgettes thinly. Season with salt and oil and cook on a hot grill.
In the meantime, mince the herbs thinly and mix them with the caprino cheese seasoned with salt, pepper, extra virgin olive oil and some drops of lemon.
Remove the courgettes from the grill and, while they are hot, add the hand-chopped leaves of mint.
Let all the perfumes of the recipe melt and, if you like exotic tastes, add a pinch of powder cumin.
Serve as you wish and season with a balsamic vinaigrette.