Patty pan squash salad

This cold crisp patty pan squash salad is perfect for a hot summers day. If you can't get an patty pan squash, courgette will work perfectly too! The slight bitterness of the courgette pairs nicely with the sweet tomatoes, salty cheese and slightly sharp dressing.

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Step 1

Slice the patty pan squash into 0.5 cm slices and place them on griddle pan on a high heat. Turn once the squash have nice charred lines across them. Once cooked on both sides, remove from the heat and cool.

Step 2

Mix the cooled patty pan squash, quartered tomatoes, crumbled feta, torn basil and toasted pine nuts.

Step 3

Pour over the dressing (oil, vinegar, mustard, salt and pepper).

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