1. If roasting the almonds yourself, preheat your oven to 190°c/170°c fan. When hot, add the almonds to a small tray and roast for 6-8 mins (or until golden and toasted). Leave them to cool, then roughly chop and set aside for later.
2. Add the olive oil and finely chopped garlic to a small pan and place on a medium heat. Heat until the garlic starts to very gently fry, then immediately remove from the heat. Allow to cool slightly, and add the dried herbs, dried chilli, lemon zest, lemon juice, and a good pinch of salt and pepper. Set aside for now. This is your marinade.
3. Heat a griddle or BBQ until very hot (if you’re not using a BBQ, or don’t have a griddle, just use a heavy-bottomed frying pan).
4. Slice the courgettes lengthwise into strips about 1.5cm thick. Drizzle with a tbsp of olive oil and season well with sea salt.
5. Carefully place the courgettes onto the hot griddle and use tongs to gently press the courgettes down so that they make good contact with the pan. Leave to cook for approx. 3 mins before turning over and cooking on the other side for another 3 mins. When cooked, transfer to a tray, pour over the marinade and mix well. Allow the marinade to steep for at least 5 mins.
NOTE: depending on the size of your BBQ or griddle pan you might need to cook your courgettes in batches. If this is the case, season each batch with the marinade as you go. This is important as the courgettes will take on more flavour if the marinade is added when they’re hot.
6. Arrange your courgettes on a large serving dish or individual plates. Use a spoon to dot over little chunks of the goat's cheese. Sprinkle over the chopped almonds and, if using, add any salad leaves. Finally, spoon over any leftover marinade.