1) Marinate the courgette slices in the lemon juice and season. Set aside for 5 minutes.
2) Cut the ciabatta into slices and griddle on a griddle pan for 3 minutes, turning once.
3) For the dressing, combine the goats' cheese, lemon juice and mint in a blender with the garlic, olive oil and a touch of water.
Arrange the cucumber and marinated courgette on the plate and serve with crostini and the dressing drizzled over the top.