For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve.
For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.
Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil.
Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through.
Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint.
Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve.
