Toast the Pine Nuts: Place the pine nuts in a small, dry frying pan over medium-low heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and fragrant. Keep a close eye on them as they can burn quickly. Remove from the pan immediately and set aside.

Infuse the Honey: In a small saucepan, gently warm the honey over a low heat for 1-2 minutes until it is just pourable. Do not let it boil. Remove from the heat. Take the handful of basil leaves and lightly bruise them in your hands to release their oils, then add them to the warm honey. Set aside to infuse while you prepare the zucchini.

Prepare the Zucchini: Slice the zucchini lengthwise into planks about 1cm thick. A consistent thickness is key for even cooking. Place the planks in a large bowl or on a baking tray. Drizzle with the olive oil and sprinkle with the salt and pepper. Use your hands to toss gently, ensuring each piece is lightly coated. The zucchini's high water content means it will cook relatively quickly.

Grill the Zucchini: Preheat your barbecue or a griddle pan on the hob to a medium-high heat (around 200°C). Place the zucchini planks on the grill in a single layer, ensuring not to overcrowd them. Grill for 3-5 minutes per side. What works best for me is resisting the urge to move them around; this is how you develop those beautiful, distinct grill marks. They are ready when tender and slightly charred.

Assemble the Dish: As the zucchini comes off the grill, arrange the warm planks on a serving platter. While they are still hot, crumble the soft goat cheese over the top. The residual heat will soften the cheese, making it gloriously creamy.

Garnish and Serve: Strain the basil leaves from the honey (or leave them in, if you prefer). Drizzle the basil-infused honey generously over the zucchini and goat cheese. Scatter the toasted pine nuts over everything, followed by the optional lemon zest and red pepper flakes. Garnish with a few fresh basil leaves and serve immediately.