Preheat the grill or a barbecue to high. Take 2/3 of the courgettes and toss with oil and salt. Spread out onto a tray and slide under the grill, or place on the BBQ. Cook, turning now and then, until roasted and charred all over. Remove and leave to cool.

Tear the burrata into chunks to create stracciatella and allow it to come to room temperature.

Finely chop the chilli, de-seeding if you like, and add to a bowl and grate over the garlic. Squeeze the juice of the lemon over the veggies and set aside for 20-30 mins until nicely pickled. Shave the fennel on a mandolin or with a sharp knife as thin as you can and set aside.

Pick the leaves from the mint. Add the extra virgin olive oil to the veggies and lemon and stir together. Season with salt.

Thinly slice the raw courgettes into rounds and toss through the dressing. Break the burnt courgettes in and toss together with most of the mint leaves and the fennel.

Spread the stracciatella over a plate and season with salt. Tip over the courgette salad, topping with the remaining mint leaves. Serve with grilled bread and pair with an ice cold Birrificio Angelo Poretti.