Serves 4

Start by marinating the meat: Crush the black and pink peppercorns in a pestle and mortar. Add the remaining ingredients and mix to a paste. Rub the paste into the wild boar and leave to marinate in the fridge for at least 2 hours.

Meanwhile, make the courgette spice. Bash the fennel seeds in a pestle and mortar and mix with the remaining ingredients.

Once ready to grill, heat the barbecue to a high heat.

Cut the courgettes into thin ribbons (with a mandolin, if possible), put into a bowl with a glug of olive oil and rub with the spice mix so that all the ribbons are coated. Grill on a high heat for a couple of minutes on each side, until nicely charred and tender. Put in a bowl and set aside while grilling the meat.

Grill the wild boar over a high heat for 8 minutes, turning the meat halfway through. Put on a plate and leave to rest for 5 minutes before cutting into slices.

Meanwhile, mix the courgettes with the basil leaves, capers, lemon zest and add a squeeze of lemon juice and a glug of olive oil.

Mix the yoghurt with the garlic, lemon zest, herbs and season with salt and pepper.

Arrange everything on a platter and serve.