Put the peas, asparagus and sugar snap peas in a saucepan of salted boiling water and simmer for 3 minutes. Drain, then refresh under cold running water.
Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.
Whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss this dressing through the vegetables.
Rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under a preheated hot grill and toast on both sides. Serve with the salad.