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.