This is one of the easiest, yet elegant looking salads that make it look like you’ve made a lot of efforts and perhaps toiled for hours in the kitchen. The zucchini must be sliced very thin – perhaps a mandolin works best in this case. Most people simply marinate these in a vinaigrette for a few hours and eat raw, however I had people over, who I didn’t want experiment so much with – and the safest route was to gently char grill on a hot pan with no oil, and then marinating overnight, ready for an early brunch. I put luscious bocconcini cheese over the salad, with lot’s of pomegranate arils for a pop of colour and there you go – a beauty to the eye!