Heat your grill to its highest setting. Slice each tomato into 3 slices, cutting through the equator. Cutting this way will stop the seeds falling out. Lay them on a foil-lined baking tray.
Sprinkle a pinch of dried chilli flakes into a small bowl (dried chilli flakes are HOT, so add as much or little as you prefer. You can add more later). Peel and grate the ginger and garlic. Add to the dried chilli flakes, along with 2 tsp honey and a pinch of salt. Crush together to form a thick paste.
Spread a small dot of the gingery chilli mix over each tomato slice. Slide the tray under the grill. Cook for 10-15 mins till the tomatoes have softened and the topping is slightly charred.
While the tomatoes grill, peel the courgettes into ribbons using a vegetable peeler, peeling down the seeded middle, then finely slicing it. Pop in a bowl along with the rocket leaves. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Toss to mix, then arrange on a platter or a couple of plates.
Place the grilled tomatoes on top of the courgette salad. Spoon over any juices from the tomatoes. Snip over the chives and serve.