For the minted yoghurt, blitz the mint leaves, lemon zest and juice, olive oil, salt and pepper in a blender until bright green and smooth. Stir the cream top into the yoghurt and spread it over a serving plate, then drizzle over the green sauce. Swirl gently to create a rippled effect. 

Trim the zucchinis and cut them into chunky triangular pieces by slicing diagonally and alternating the angle each cut. Heat the olive oil in a heavy-based frying pan over medium heat. Add the zucchini pieces cut-side down and cook until golden, then flip and cook the second cut side until caramelised. 

Turn off the heat, add the minced garlic and a splash of sherry vinegar. Toss together so the heat gently cooks the garlic and the vinegar steams the zucchini slightly. 

Spoon the warm zucchini over the minted yoghurt and scatter with toasted pine nuts and grated ricotta salata. 

Serve alongside roast chicken or pile onto crusty toasted sourdough.