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To make the hazelnut drizzle, heat the oil in a small saucepan over a medium heat. Add the hazelnuts and cook for about 5 minutes or until golden, stirring often.
Add the sesame seeds and cook for another 2 minutes. Remove from the heat and add the remaining ingredients, stir to combine and season to taste with salt. Set aside to cool.
To make the tahini yoghurt, whisk all of the ingredients together in a bowl until smooth. Taste and adjust seasoning and lemon juice as needed, as all yoghurts are slightly different. Set aside.
To make the courgettes, heat the oil in a frying pan and add the courgettes and salt. Cook, stirring gently, over a medium heat for about 15 minutes, or until softened but still holding their shape.
Gently stir in the lentils, basil leaves and lemon juice and season with salt and pepper, stir for 2 minutes, until the lentils have warmed through and the basil has wilted.
To serve, spoon the tahini yoghurt onto a platter, top with the courgettes and drizzle over the hazelnuts.