• 2 tablespoons pine nuts
  • 1 piece Lebanese bread, split
  • 80ml (1/3 cup) olive oil
  • Pinch of sea salt flakes
  • 1 lemon
  • 3 green zucchini, cut lengthways into 4mm-thick slices
  • 3 yellow zucchini, cut lengthways into 4mm-thick slices
  • 1/3 cup fresh mint leaves
  • 75g feta, crumbled
  • Step 1 Preheat oven to 200°C. Place the pine nuts on a baking tray. Bake for 5 minutes or until light golden. Transfer to a small bowl.
  • Step 2 Place Lebanese bread on the tray. Brush with 2 teaspoons of oil. Sprinkle with sea salt and pepper. Bake for 3-4 minutes each side or until golden. Set aside to cool. Break into large pieces.
  • Step 3 Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Whisk together the lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of oil in a small jug. Season with salt and pepper.
  • Step 4 Preheat a barbecue grill on high. Place the combined zucchini and remaining oil in a large bowl and combine. Cook the zucchini for 2 minutes each side or until golden and tender.
  • Step 5 Combine the zucchini, mint and three-quarters of the dressing in a bowl. Arrange half the zucchini mixture and half the bread on a serving platter. Top with remaining zucchini, bread, pine nuts and feta. Drizzle over the remaining dressing. Serve.