1. Cut the courgettes into long, ½ cm wide slices. Mix with the oil and a pinch of salt.
2. Heat a ridged griddle pan or non-stick frying pan until it smokes. Cook the courgette slices, turning once, until striped with dark brown on both sides. You will probably have to do this in at least two batches. Add a splash of water if it starts to stick.
3. Transfer the courgettes to a bowl and mix with the lemon zest, juice, Cheezly, lentils and dill. Just before serving, mix through the ripped mint leaves.