Slice the courgettes and grill until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they will go limp, sprinkle with the salt and pepper.
Deseed a red chilli and chop finely. Finely chop the garlic and sprinkle the chilli and garlic evenly over the courgettes. Tear over a handful of fresh mint, basil and drizzle with good extra virgin olive oil and a squeeze of lemon. Add the broad beans or raw peas and hand mix the ingredients together.
Divide into four bowls and garnish with the flat leaf parsley.