Zucchini, pine nut and parmesan salad

6 zucchinis
1 tbsp olive oil
salt and pepper
1/4 cup pine nuts, toasted
40g parmesan cheese, shaved

Dressing:
1/4 cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tsp dijon mustard
1 garlic clove, crushed
2 tbsp, finely chopped flat leaf parsley
1 small red chilli, seeded and finely chopped

1. Thinly slice zucchini lengthways into long thin strips and put in a bowl. Add oil and season. Toss to combine.
2. Preheat bbq grill to hot. Cook zucchini in batches for 1-2 minutes each side or until charred and tender. Transfer to a large platter.
3. Make dressing by combining oil, lemon juice, mustard, garlic, parsley and chilli in a jug, season.
4. Sprinkle pine nuts over warm zucchini, drizzle with dressing and parmesan and serve warm.