Slice courgettes into even lengths, about the size of your little finger.

Slice each piece in half lengthwise to create little boat shapes.

Lightly score the cut sides a few millimetres deep with a knife to help the salt penetrate.

Sprinkle a small amount of salt over the scored sides.

Let the courgettes sit for 15 minutes on a tray to draw out moisture.

In a bowl, mix together: 1 cup chopped parsley, 2 finely sliced spring onions, 2 minced garlic cloves, ½ tsp dried oregano, 1 tsp dried chilli flakes, a pinch of salt, 1 tbsp red wine vinegar, juice of ¼ lemon, 125 ml extra-virgin olive oil

Stir well. Ideally, let it sit for at least a few hours to develop the flavours (optional if short on time).

After 15 minutes, dab off excess moisture from the courgettes using paper towel.

The drier they are, the better they will fry.

Preheat a frying pan over medium to low heat.

Add a little olive oil. Place the courgettes in the pan, cut side down.

Fry for a couple of minutes, until the bottoms have a golden edge.

With the cut sides still facing down, transfer the pan to a preheated oven at 180°C (350°F).

Roast for around 10 minutes, until the courgettes are soft and aromatic.

While the courgettes are still hot from the oven, place them in a bowl.

Spoon over some chimichurri and gently mix.

The heat helps bring out the bold flavours of the marinade.