Ingredients

• handful of lettuce leaves
• 1 zucchini
• 4 tablespoons sunflower seeds
• 4 tablespoons pumpkin seeds
• 100 g black currants
• 80 g feta or ricotta cheese
• fresh tarragon or a handful of arugula
• light bread for croutons
• vinaigrette: 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey or maple syrup, salt and pepper

Preparation

1. Arrange lettuce leaves on platters. Cut the zucchini into slices and grill on a well-heated grill pan, about 5 minutes on each side. Halfway through grilling season the zucchini with salt, and near the end drizzle with olive oil. Remove from the pan and arrange on the lettuce leaves.
2. On the same pan pour in sunflower and pumpkin seeds and, shaking the pan occasionally, toast them lightly over moderate heat. Pour over the salad. On the same pan brown diced bread, drizzling it gently with olive oil.
3. Sprinkle the salad with black currants, feta cheese and tarragon leaves or arugula. Drizzle with vinaigrette and surround with the croutons.