Prepare your grill and vegetables. Light your grill or heat a grill pan over a medium-high heat. While it heats, lay the courgette and squash planks on a large baking tray. Brush both sides lightly with olive oil and season generously with salt and pepper. The oil should glisten, but not pool.

Grill the vegetables in batches. Place the planks on the hot grill in a single layer — you should hear a satisfying sizzle as they make contact. Cook for 3-4 minutes without moving them, until deep char marks appear on the underside and the edges begin to look translucent. The smell of caramelising squash will fill your kitchen.

Flip and finish grilling. Using tongs, carefully flip each piece. The cooked side should be golden-brown with distinct blackened stripes. Cook for another 3-4 minutes until the other side is similarly charred and the vegetables are tender when pierced with a fork. Transfer to a clean tray and repeat with the remaining batches.

Make the dressing while the vegetables cool slightly. In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, red wine vinegar, Dijon mustard, and honey until emulsified. It should look thick and slightly creamy, with the garlic evenly dispersed. Stir in the chopped parsley, mint, and basil. Taste and adjust salt and pepper.

Assemble the salad. Once the grilled vegetables are cool enough to handle but still warm, cut them into bite-sized pieces, about 3-4cm long. Pile them into a large, wide serving bowl. Drizzle over about two-thirds of the dressing and toss gently with your hands or a pair of spoons, ensuring every piece is coated. The warm vegetables will absorb the dressing beautifully.

Finish and serve. If using, scatter the crumbled feta and toasted pine nuts over the top. Drizzle with the remaining dressing. Serve immediately while still warm, or let it sit for 10 minutes for the flavours to marry. The final dish should be glossy, aromatic, and vibrant with colour.