Sprinkle the salt over the courgette slices. Set aside for 30 minutes; rinse and dry them well with kitchen paper.
Heat the peanut oil; fry the courgette slices in small batches until golden brown. Use a slotted spoon to remove them from the hot oil. Dry them off on kitchen paper to remove some of the extra oil.
Arrange a layer of fried courgette slices on a platter and scatter over some of the minced garlic and fresh mint. Drizzle some of the white wine vinegar and olive oil over the top. Continue to layer with more slices of courgette, garlic, mint vinegar and olive oil until finished.