Heat a griddle pan until very hot. Brush the asparagus with olive oil and place on the griddle for 2 minutes, turning occasionally. Remove and set aside to cool.
Brush the courgette slices with oil and cook on the griddle pan for 1 minute on each side or until charred and cooked. Remove and set aside to cool.
In a large bowl, add the asparagus, courgette and red chilli and dress with the extra virgin olive oil and lemon juice. Season with black pepper.
Scatter over the Apetina® Herbs and Spices and gently fold in the rocket. Divide between 4 plates and serve.
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