Heat a dry frying pan. Tip the pine nuts in and toast them for 2-3 mins till golden. Tip into a small bowl. Scatter in the fennel seeds into the pan and toast for 2 mins. Add to the pine nuts.
Cut the courgettes into quarters lengthways. Sprinkle a little salt over them. Heat the frying pan again. When smoking hot, place the courgette quarters in the pan. Cook for 3-4 mins on all three sides till charred. You may need to do this in batches. The courgettes should be soft and the edges dark brown. Pop in alarge bowl.
Peel and grate the garlic. Zest and juice the lemon. . Add everything to a small bowl with 2 tbsp olive oil. Season and whisk together.
Pour the zesty dressing over the courgettes. Toss to coat and leave them suck up the zesty dressing for a few mins.
Arrange the salad leaves on a serving plate. Top with the courgettes, any remaining dressing and scatter with the pine nuts and fennel seeds. Tear over the basil leaves.