Trim the courgettes, then cut in half lengthways, so you have two long halves. Score the flesh of the courgettes in a criss-cross. Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 mins. Pat dry then brush with the olive oil and sprinkle over the mixed herbs on the cut side.

Heat a dry frying pan over a medium-high heat. Put the courgettes, scored-side down in the pan and cook for 8-10 mins, until deeply browned. Flip and cook for a further 5 mins until the courgettes are completely soft.

Meanwhile, combine the dressing ingredients in a wide shallow serving bowl and season to taste. Add the remaining ingredients, reserving a little of the parsley, and toss well to combine. Top with the courgettes and sprinkle over the remaining parsley to serve.