Heat the oven to 220°C. Chop the courgettes into uneven chunks about 5cm thick. Place on a large baking tray and toss with 1 heaped tsp salt and half of the olive oil.

Roast in the oven for 10 mins, shaking halfway, until the courgettes are golden on the edges and have softened but still have bite. Meanwhile, cook the bulgur or couscous following pack instructions.

Combine the sumac, honey, chilli flakes (if using) and zest and juice of half of your lemons with the rest of the olive oil and a pinch of salt in a small bowl to make a dressing. Set aside.

Remove the courgettes from the oven and leave to cool for 5 mins, then toss with the dressing while they’re still warm. Stir through the cooked bulgur or couscous. Leave to sit and soak while you get everything else ready.

Add the Greek yoghurt to a bowl and grate in the garlic. Finely chop and add half of the mint leaves, the zest and juice of the remaining lemon, a big pinch of salt and a few grinds of black pepper. Mix well.

You can either plate this up as one big sharing dish, or on individual plates. Either way, spread the garlic yoghurt across the plate and then pile over the courgettes and bulgur.

Place a small pan over a medium heat, add the butter and pine nuts and let it foam and sizzle. After a minute, add the chilli and mint leaves, cook for another 20 seconds and then pour over the courgettes.