Preheat the grill to 220C degrees.
Add 2 spoons olive oil to a small baking tray along with the courgette. Season well + mix everything together. Grill for 25mins until golden.
Set a frying pan to a medium heat + add 1 tbsp oil + garlic, rosemary leaves. Fry for 1 min + remove from heat + allow to cool a bit.
Add basil, mint leaves, 5 tbsp olive oil, water, lemon juice to a blender and blitz for 20secs. Next add the garlic mix + blend again. Pour into a bowl + stir in crème fraîche, chickpeas, 10g hard cheese + peas. Check seasoning + add salt + pepper. Pour over the courgette tray.
Tear over mozzarella + now grate over lemon's zest + rest of cheese.
Grill for 12 mins or until golden on top. Serve straight away.
