You can cook the zucchini in a fry pan or on barbecue grill bars. Slice the zucchini lengthways into strips (see photo). Drizzle with olive oil and season with salt and pepper. Lay in a single layer on a hot oven pan or grill bars. Cook for a few minutes on each side or until golden patches appear and the zucchini is tender.

Cook the broad beans (if frozen, according to packet instructions) and remove from the pod.

Lightly steam the snow peas and beans in the microwave for a minute and then rinse in cold water (or to your liking).

In a large bowl, combine the grilled zucchini, broad beans, snow peas, beans, spinach, shallot, coriander, avocado and feta.

To cook the tuna, season each piece of fish with salt and pepper and then coat in sesame seeds (put sesame seeds on a plate and then roll the fish in it to coat). Heat a barbecue flat plate or pan to medium-high. Add a tablespoon or two of olive oil . Cook tuna for 1 1/2 minutes on each side (for medium rare) or to your liking. Transfer to a chopping board and cut into 5mm slices.

Mix together the dressing ingredients and toss through the salad.

Arrange the salad on plates and top with sliced tuna.