1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Bake the petits pains for 8 minutes or until golden. Set aside to cool, then halve.

2

Meanwhile, preheat a griddle pan over a medium heat. Place the courgette slices in a bowl and mist with cooking spray. Season and toss to mix.

3

Fry in the griddle pan in batches for 5 minutes per batch, turning, until the courgettes are tender.

4

Add the halved petits pains to the pan, cut side down, and toast for 1–2 minutes, turning, until lightly charred. Divide the halves between 4 plates.

5

Spread each petits pain half with 10g soft cheese, then divide the courgette between them. Scatter the chilli and lemon zest over the top and serve.