Step 1

Rub slices of bread with splash of olive, place on a baking sheet and broil (or use a toaster oven) until golden.

Step 2

Place the grated zucchini in a mesh strainer, sprinkle with the salt, and toss well. Allow to sit for ten minutes or so. Press as much liquid from the zucchini as possible. Wrap in a clean dishcloth or sturdy paper towels and squeeze out any extra juice. Place the zucchini in a medium bowl along with the grated carrot, garlic, walnuts, pickle, and herbs. Give a quick stir and then fold in the yogurt and olive oil. Stir until uniform, taste, and season with more salt if you like.

Step 3

For each serving slather a slice of toast with the yogurt mixture. Top with roasted cherry tomatoes, torn olives, chopped herbs and a drizzle of olive oil.