Dice the zucchini up into small bits and transfer it to a large wok or casserole. Don’t add any oil. Then place the wok over high heat and stir regularly.

Dry roast the zucchini for 4 minutes until it has browned a little. Then add the frozen green peas. Season with a pinch of pepper and salt.

Stir the peas and zucchini well and let the peas thaw for 3 to 4 more minutes. Then take the pan off the heat. Chop up half of the fresh herbs and add it to the peas and zucchini together with the dried herbs.

Stir again. Then let the salad cool down for 5 minutes. In the meantime dice the slice of bread up. Add a tablespoon of olive oil to a small frying pan and gently brown the bread until you end up with golden croutons. Then crumble the feta on top of the green peas and zucchini. Sprinkle with the remaining 2 tablespoons of olive oil.

Stir the salad again. Check the seasoning and add extra pepper or salt to taste if necessary. Then add the rest of the fresh herbs, stir again and transfer the salad to a clean serving bowl. Sprinkle with the croutons and serve.