Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
Heat a griddle pan until hot. Brush the zucchini/courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
Add the rest of the ingredients to a bowl with the dressing. Add the lemon juice and seasoning and gently toss everything together.
Line a plate with the grilled zucchini and put the dressed salad over the top.