4 zucchini, sliced 2-3mm thick lengthways
3 tbsp olive oil
½ tbsp red wine vinegar
1½ red chilies, finely chopped
large handful mint, finely chopped
2 tbsp pine nuts
2 handfuls rocket leaves
Serves - 2
Heat a griddle pan to medium. Put the zucchini slices in a bowl and toss with 1½ tbsp of the oil.
Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
Mix together the remaining oil, the vinegar, most of the chili and mint, and some seasoning, then pour over the zucchini and leave to marinate.
Meanwhile, heat some oil in a small pan, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
To assemble the salad, toss the rocket and most of the pine nuts with the zucchini.
Divide among plates or pile onto a serving dish. Cut the feta into chunks and dot over the salad, then scatter the remaining chili, mint and pine nuts on top.
Recipe adapted from: Good Food