Heat a griddle pan until hot.
Grill the zucchini until just cooked then remove and set aside.
Make the marinade by stirring together all the ingredients. Pour over the zucchini and allow to marinade for at least 20 minutes and up to 24 hours (in the fridge).
To assemble the salad, place the grilled zucchini on top of a bed of baby lettuce leave and top with crumbled goat's cheese, toasted almonds and chopped chillies.
Pour over a little of the marinade and serve.