Courgette and Feta Salad

Post Open Gardens BBQ earlier this month had a number of salads being brought along to go with the Pulled Pork and obligatory burgers and sausages. This is the one we were all asking for the recipe for. So courtesy of Anita - and based on original in Sainsbury's magazine:

5 medium courgettes thinly sliced lengthwise (original recipe had a medium aubergine in place of 2 of the courgettes). Toss in olive oil to lightly coat
1 tbsp dill (or fennel leaves) and 2tbsp flat leaf parsley chopped
Juice of a lemon
2tbsp extra-virgin olive oil from the jar of sunkiss tomatoes (below)
100g feta
30g sunkiss tomatoes roughly chopped
25g lightly toasted pine nuts

Griddle the courgettes - in batches - for 2-3 mins on each side until lightly charred and tender. Transfer to a large bowl and leave to cool slightly. When close or at room temperature, toss in the herbs and then arrange on a large platter. Crumble the feta and scatter over the courgettes along with the tomatoes and pine nuts over.
Whisk together the lemon juice and oil with some freshly ground black pepper and drizzle over.

If not served as part of a mass BBQ this salad is great with a green salad and hot pitta breads