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Grate the zest of the lemon into a small bowl, then squeeze in the juice. Stir through the rose harissa and maple syrup, then add a 1 Tbsp of water. Season lightly with salt and black pepper and set aside.
Cut the courgettes into 2cm-thick slices. Finely shred the sugarsnaps or mange tout. Halve, slice or quarter the tomatoes, depending on size. Roughly chop the smoked almonds and set aside.
Heat the rice following pack instructions, then tip it into a large mixing bowl. Drizzle in half the dressing and mix well. Add the shredded sugarsnaps and tomatoes and gently fold to combine. Season to taste.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the courgette slices in a single layer – work in batches if needed. Fry for 2-3 mins on each side until golden and crisp on the edges, then flip and cook the other side.
Take the pan off the heat and pour in the remaining dressing. Toss the courgettes for a minute until everything’s sticky and glazed.
Tear most of the dill and mint into the rice salad and fold it through. Spoon the salad into bowls, then top with the sticky courgettes and any pan juices. Scatter over the chopped almonds and finish with the remaining herbs.