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Heat the oven to 220C (200 fan)/425F/gas 7.
Cut the courgettes into large chunks – I like to do this on an angle, to create extra surface area – and put them in a large roasting tray.
Halve the preserved lemons, scoop out and discard the flesh and seeds, then finely slice the skin.
Put this in a bowl with the olive oil, a good pinch of seasoning, the garlic, chilli and honey, whisk to combine, then pour the mix over the courgettes and toss to coat.
Make a space in the centre of the courgette mix and nestle the block of feta inside it, rubbing it all over with the marinade.
Roast for 25-40 minutes, until the courgettes and feta are starting to colour.
When the courgettes are ready, transfer them to a platter and crudely crumble the roast feta in large chunks over the top.
Scatter the torn basil over the top and serve.