Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Add the courgettes with a good pinch of salt and stir to coat in the oil. Cook for a 3-4 minutes until they start to brown, then add the garlic and whole bunch of basil, reserving a few leaves for garnish - (keeping this whole will infuse the pan with flavour). Reduce the heat to low, cover with a lid and gently cook for another 8-10 minutes, stirring every now and then, until the courgettes are soft and almost collapsing.

If you’re opting for option 1, to serve the beans cold, you can skip this step. If you’re opting for option 2 to serve the beans warm, heat 2 tablespoons of olive oil in a pan over a medium heat. Add the shallots and and cook for 6-7 minutes until they start to soften, stirring occassionally. Tip in the beans with their bean stock and simmer away for a couple of minutes to warm the beans through.

Meanwhile, toast the pine nuts in a dry pan over a medium-low heat until golden all over, roughly 2 minutes.

Check on the courgettes, they should be looking jammy and smelling fragrant. Once ready to serve, grate in the zest of 1 lemon and add the chilli flakes, if using.

To serve, tear the mozzarella or burrata onto one side of a serving platter. Spoon the courgettes alongside the cheese and tumble the beans on the remaining half of the plate (served warm or cold). Top with the pine nuts and a few fresh basil leaves. Finish with cracked black pepper and a good drizzle of olive oil. Serve with crusty bread or alongside a piece of BBQ grilled meat or fish.