Heat the oven to 220C/200C fan/gas 6. Scatter the courgette batons into a roasting tin and drizzle over the olive oil. Season well, then roast for 15-20 mins until the courgettes are golden. Scatter in the pumpkin seeds, toss everything together and roast for a further 5 mins. Alternatively, fry the courgette in slices, or cook in an air-fryer at 180C for 15-20 mins (you may need to do this in batches, adding the pumpkin seeds for the last few minutes of cooking). Tip the mixture into a bowl and set aside.

Meanwhile, arrange the chicory or radicchio leaves on a large serving platter, then top with the rocket, tomatoes, spring onions and cherries. Stir the chopped parsley through the courgette mix, then spoon this over the rest of the salad and crumble over half the feta.

Combine the ingredients for the dressing and season to taste. Drizzle this over the salad, then crumble over the remaining feta.