Heat a griddle pan to medium.
Put the zucchini/courgette 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 chilli and mint, and some seasoning, then pour over the zucchini/courgettes 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/courgettes.
Divide among plates or pile onto a serving dish. Cut the feta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top..
Recipe from Good Food magazine
4 zucchini/courgettes, sliced 2-3mm thick lengthways
3 tbsp olive oil
½ tbsp red wine vinegar
1½ red chillies, finely chopped
large handful mint, finely chopped
2 tbsp pine nuts
2 handfuls rocket leaves