To make the dressing, mince the garlic, then combine with finely diced chilli and shallot. Add chopped mint, the zest and juice of a lemon, salt, pepper, then slowly stream in olive oil by whisking until a creamy vinaigrette forms (around 50ml).

Slice your courgettes into rounds, season with salt, pepper and olive oil. Heat up a griddle pan until smoking, then sear the courgettes on each side until griddled (2-3 mins).

To serve, place the courgettes onto a plate, then top with basil leaves, dollops of straciatella, then lashes of dressing - enjoy!