INSTRUCTIONS

Heat a grill to a medium high heat and make sure the grate is cleaned and seasoned with oil. Cut the zucchini down the center, lengthwise, and toss in a drizzle of extra virgin olive oil and a pinch of salt. Grill the zucchini, turning as needed, until they are well caramelized and tender, but not mushy. Remove from the grill and place directly on a serving platter.
Tear the balls of mozzarella with your hands into bite sized pieces and arrange on the platter with the zucchini. Sprinkle the toasted seeds over the entire dish, followed by the sunflower sprouts and flowers. Before serving, finish the platter with the freshly squeezed lemon juice and an additional blessing of extra virgin olive oil and flaky salt.