Using a small, sharp knife, score the surface of the courgette halves in a crosshatch pattern, then season with some salt and put the courgettes cut-side down on a wire rack set over a baking sheet. Leave to stand for 30 mins-1 hr until the courgettes have released plenty of liquid. Pat dry and arrange the courgettes on a new baking sheet, along with the spring onions and chorizo. Heat the grill or barbecue.

Season the spring onions and chorizo with salt and freshly ground black pepper, and the courgettes with pepper only. Drizzle over the oil and slide the tray under the grill or put it on the barbecue. Keep an eye on everything, turning the onions, chorizo and courgettes when needed so that they cook evenly and adding another drizzle of oil, if needed. Remove each ingredient when it is tender and cooked through, and set aside (the spring onions will be ready first, followed by the chorizo, then the courgettes). Use a temperature probe, if you have one, to ensure the chorizo has reached an internal temperature of 71C. If you don’t have one, the point of a sharp knife should feel very hot when used to test the centre.

To make the dressing, combine all the ingredients (except the oil) with some seasoning in a bowl, stirring to combine. Slowly whisk in the oil so the dressing emulsifies. Taste and adjust the seasoning, if needed. Alternatively, put all the ingredients (except the oil) in a small food processor with the seasoning, and blend. With the motor running, slowly drizzle in the oil so the dressing emulsifies.

Slice the courgette, spring onions and chorizo into bite-sized chunks, then combine these with the chickpeas and parsley leaves in a large bowl. Season, then add just enough of the dressing to lightly coat everything, mixing well. Divide the salad between serving bowls. Spoon over a little more dressing, then top with the chives and some crispy onions, if using. Squeeze over the lemon half and serve.