A good summer barbecue cannot be complete without some grilled vegetables, so make sure you include it in the menu. Grilled zucchini is especially tasty, and it also makes for an excellent salad with our pine nut oil dressing.
Cut the salad zucchini into small rings and roast it in a grill pan on 1 tbsp sunflower seed oil.
Put the apple balsamico in a closeable jar and then add the salt. Allow some time for the salt crystals to dissolve.
Add the pine nut oil and a pinch of pepper. Close the jar and shake its contents thoroughly to help the ingredients mingle.
Roast the pine nuts in an empty pan to intensify its aroma.
Place the grilled zucchini and the rucola in a bowl, and toss them together with the dressing before serving.
To crown it, crumble some feta cheese on top.