Cheese toasts with zucchini salad

2, zucchinis trimmed
1 tbsp olive oil
slices of sourdough or baguette
200g of cheese such as goats cheese, swiss cheese or ricotta
1/2 head of radicchio, shredded
2 handfuls of rocket
6 pickled oinons cut into wedges
5 basil leaves, torn
1 tbsp lemon juice

dressing:
1/2 clove of garlic
sea salt
15 basil leaves
2 1/2 tbsp extra virgin olive oil
freshly ground black pepper

1. Cut zucchini or grate into long spaghetti like strips. Heat oil in a frypan cook zucchini in batches until softened. Remove from pan.
2. To make dressing, crush garlic, salt and basil leaves in a mortar and pestle. Add oil and pound to a paste. Season to taste with salt and pepper.
3. Toast bread under a hot grill or in the oven until golden, then top with cheese. Grill for 4-5 minutes until cheese begins to melt.
4. Arrange radicchio on serving plates and scatter with oinon, rocket, zucchini and basil leaves. Sit toasts on top, drizzle with lemon juice and basil dressing and season to taste with pepper.