Preheat the grill to 200°C. Dice the courgettes and lay them onto a shallow baking tray (you could line this with foil to limit the washing up). Drizzle generously with extra virgin olive oil and season well with salt and pepper. Add a pinch of chilli flakes if you like a little heat. Place the tray under the preheated grill and cook the courgettes for 8-10 minutes until they char and soften. Turn them halfway through cooking if they are over colouring. Once cooked, remove from the grill squeeze over the lemon juice and keep warm.

Make the dressing by combining the grated garlic with the Dijon mustard, cider vinegar and the remaining extra virgin olive oil. Season with lots of black pepper and a generous pinch of salt.

Heat the pre-cooked puy lentils according to the packet instructions and once hot, place them into a large bowl. Mix in the cooked and charred courgettes along with the halved plum tomatoes, and avocado and pour over all of the dressing. Add the picked parsley and the toasted sunflower seeds and mix once again. Season again with pepper.

Serve the warm salad either on a platter or in deep bowls and crumble over some salty feta if you wish and a generous squeeze of lemon.