Cut the top and bottom of the zucchini.

Make slices on an angle to create thin strips which will cook fast and look great.

Heat the grilling pan for around 2 minutes (medium heat).

Place strips on top of the grill.

Add a sprinkle of salt over the top of all of the strips to help the excess water come out of the zucchini.

Keep a close eye on them so they don’t burn or stick to the bottom.

After a few minutes, using your tongs, pick up one of the strips and check the bottom. If it has started to brown and it has lines on it, you can turn it to the other side and do the same for all of them.

Leave them for a few minutes and turn them again.

Once they are soft and cooked through, move them to your chopping board or a tray to cool.

Get your small mixing bowl and add salad leaves, extra virgin olive oil and a pinch of salt. Mix this using the tongs or your hands.