Slice the celery stalks at a diagonal into 1cm thick strips. Drizzle with a glug of olive oil and season with salt and pepper. Roast for 30 minutes until soft and coloured. Set aside
Roast pumpkin seeds in a dry baking tray for 5–7 minutes, until golden and fragrant. Set aside.
In a large bowl, mix together lemon juice and olive oil with a pinch of salt and pepper. Grate or peel the courgette into ribbons, add to the dressing, along with roasted celery, mint, cheese and rocket. Toss, taste and adjust seasoning.
Serve on a platter and scatter with roasted pumpkin seeds.