Trim off the stubby ends of the courgettes (you can reserve them for soup).
Using a vegetable peeler, cut the courgettes lengthways into thin, ribbon-like strips. Put into a bowl and sprinkle with 1 heaped tsp of salt and half the lemon juice. Mix well (with your hands is easiest).
Leave to marinate in the fridge for at least 2 hours (or overnight).
Tip the mixture into a colander, press down with your hands, and leave to drain for 15 minutes, pressing down a few more times. Rinse, drain and pat dry with kitchen paper.
Toss the courgette ribbons with some olive oil and a sprinkle of lemon juice, salt and pepper. Taste to see if you need more oil or lemon.
Arrange the courgette ribbons on plates, crumble the cheese on top and sprinkle with the torn mint.
Feta cheese is traditionally made from sheep's or goat's milk, or a combination of both and can be easier to digest than cheese made from cow's milk - good news for those who are sensitive to Cows milk. - Freda Molamphy, Spinneys Nutritionist