Slice the courgette lengthways about 5mm thick. Drizzle with oil and cook on a really hot wood grill, chargrill or griddle-pan. We want to achieve a nice char where the courgette begins to caramalise. Only cook on one side.
Once done place into a bowl with the bunya nuts or roast almonds. Zest in the lemon rind then squeeze in the juice. Add the herbs and a dash of good olive oil. Season with salt and black pepper. Serve.