Brush the courgette slices with a little oil, then season. Cook on a hot barbecue for 2—3 minutes on each side, then set aside to cool. When cool, place in a bowl with the salad leaves and mint and stir well.
Make the dressing. Place the nuts in a frying pan and heat until golden, shaking the pan so they cook evenly. Transfer to a mortar and bash lightly with a pestle until 'smashed'. Transfer to a bowl and whisk in the oil, lemon juice, honey and some salt and pepper to taste. Add to the salad and toss before serving.