Ingredients
3 zucchini, trimmed, sliced into 8mm thick lengths
2 Tbsp extra virgin olive oil
100g mixed lettuce leaves
2 baby cos lettuce hearts, trimmed, cut into wedges
½ small red onion, thinly sliced
Finely grated zest and juice of 1 lemon
½ cup mint leaves
½ cup finely chopped chives
100g Greek-style feta, crumbled
Extra ¼ cup extra virgin olive oil
1 avocado, peeled, cut into thin slices
Extra mint leaves, to garnish
Method
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Preheat a chargrill pan over a high heat. Put zucchini and oil in a large bowl, tossing well to coat. Working in 5 batches, grill zucchini for 2 minutes each side or until lightly charred. Set aside on a tray to cool slightly.
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Put all lettuce, grilled zucchini, onion, lemon zest and juice, mint, chives, feta and extra oil in a large bowl, tossing well to combine.
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Arrange salad on a platter. Serve topped with avocado and garnished with extra mint.
