Grilled Zucchini Salad with Feta, Pine Nuts and Mint

Trim the ¹/₂ piece Zucchini and cut lengthwise into thin slices, about 4 mm thick.

Brush the zucchini ribbons with ¹/₂ tbsp Olive oil extra virgin and season evenly with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.

In a small bowl, whisk the ³/₄ tbsp Lemon Juice, ¹/₄ tbsp Honey, the remaining ³/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until an emulsified dressing forms.

Toast the 1 tbsp Pine nuts in a dry skillet over medium heat for 2 to 3 minutes until lightly golden and fragrant, then set aside in a bowl.

Heat a ridged grill pan over medium-high heat and grill the seasoned zucchini strips in batches for 2 to 3 minutes per side until tender with clear char marks.

Arrange the warm grilled zucchini ribbons loosely onto a wide serving platter.

Scatter the crumbled 40 gr Feta Cheese and toasted pine nuts across the zucchini.

Drizzle the prepared lemon vinaigrette over the salad and finish with 3 gr Fresh Mint.