Preheat the oven to 190C. Tumble the courgettes onto a roasting tray and drizzle with olive oil and sprinkle with salt and roast for around 30 minutes, turning halfway, until the courgettes are just and starting to catch at the edges. The uneven chunks will help some of the sides catch slightly in the oven.

Meanwhile, make the pesto. In a pestle and mortar, grind the basil leaves with the salt into a smooth-ish paste. Then add the pine nuts and parmesan and continue to grind until you have a very thick paste. Don’t worry if you still have a couple of whole pine nuts. Drizzle in the olive oil slowly, mixing as you go, until you have the pesto-like consistency you’re after (you might not need all of the olive oil). Finish with lemon juice to taste.

To assemble, place the roasted courgettes and the chickpeas in a large bowl and mix in the pesto. Tip out onto a large plate to serve and finish with a final drizzle of olive oil.