Zucchini, Feta and Mint Salad

SALAD

1 T sesame seeds
6 medium zucchini
3 T extra virgin olive oil
6 oz feta cheese, crumbled
handful of fresh mint leaves
sea salt and freshly ground pepper

DRESSING

1/4 c olive oil
1 T lemon juice, freshly squeezed
1 garlic clove, crushed

1. Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic.
2. Remove from the pan, let cool and store in an airtight container.
3. Cut the zucchini diagonally into thick slices.
4. Put the slices in a bowl, sprinkle with olive oil and season with salt and pepper, toss well.
5. Cook on a hot stove top grill pan for 2-3 minutes on each side until charred and tender.
6. Put the dressing ingredients in a screw-top jar. Add salt & pepper to taste and shake well.
7. Put the zucchini, feta and mint in a large airtight container.
8. When ready to serve, shake dressing and pour over salad.
9. Toss well
10. Sprinkle with toasted sesame seeds and serve at once

[ recipes as seen in PICNICS simple recipes for eating outdoors, by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde]