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Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.