Charred lettuce and courgette salad with toasted sunflower seed dressing

1. Put the sunflower seeds in a dry frying pan and toast over a low heat, shaking often, until pale golden and fragrant – about 5-6 minutes. Set aside 1 tbsp. Crush or fi nely chop the remainder and transfer to a lidded jar. Add the garlic, honey, vinegar, mustard, thyme, 3 tbsp oil and 1 tbsp water, then shake vigorously and season.

2. Slice the courgettes into thin strips from top to bottom. Toss with 1 tbsp oil and season. Place a griddle pan over a high heat until smoking hot. Working in batches, griddle the courgette strips in a single layer for 1-2 minutes on each side, until charred. Transfer to a plate; leave the pan on the heat.

3. Brush the cut sides of the lettuce with the remaining 1 tbsp oil and season. Griddle for 1-2 minutes on each side, until just charred, but not overly wilted. Slice the root ends from the charred lettuce to release some of the outer leaves, then toss with the courgettes and most of the dressing. Arrange on a platter, scatter with the cheese and reserved sunflower seeds and drizzle over a little more dressing.