Toast the sunflower seeds in a dry frying pan over a medium heat until they start to pop and turn golden. Tip them into a container, then season with salt and set aside.

To make the dressing, very finely chop the banana shallot and add to a bowl, along with the vinegar, mustard, honey or maple syrup and 4 tablespoons of the olive oil. Squeeze in the lemon juice (grate the zest and save it for later). Whisk together and season to taste with salt and pepper.

Cut the courgettes into diagonal slices roughly 1cm (½ inch) thick. Toss in a separate bowl with the remaining 2 tablespoons of oil, then season with salt and pepper.

Heat a large griddle pan or frying pan (or barbecue) over a high heat. Once visibly hot, add some of the courgettes (you will need to cook them in batches) and cook for 2 minutes on each side until softened and nicely charred in places. Remove to a serving bowl and repeat with the rest of the courgettes.

Drain the beans, rinsing off any visible starch, and shake off the excess water. Add to the charred courgettes. Roughly chop the herbs (stalks and all) and add to the bowl, along with the dressing, sunflower seeds and reserved lemon zest. Using a vegetable peeler, shave in the cheese and gently toss everything together to combine. Your new favourite summer salad, DONE.