Roasted courgettes with pistachio salsa and feta

Ingredients

• 3–4 large courgettes, thinly sliced (800g)
• 60ml olive oil
• 70g pistachio kernels, toasted and roughly chopped
• 1 tsp aleppo chilli flakes
• 1½ tsp runny honey
• ¼ tsp orange blossom water (optional)
• 20g basil leaves, thinly sliced
• 10g mint leaves, roughly torn
• 1 lime, 1 tsp juice, plus extra wedges to serve
• 50g feta, roughly crumbled
• Fine sea salt and black pepper