The ideal salad for a summer barbecue. The balsamic, herb and garlic dressing is perfect with the smoky squash.
Cut the patty pan squash in half vertically, brush them with half the oil and cook on a barbecue (or a ridged grill pan) until lightly charred and just tender.
In a large bowl, mix together the remaining oil, balsamic vinegar, garlic, herbs and mustard and season to taste. Add the grilled squash to the bowl and leave to marinate at room temperature for 2-3 hours, tossing occasionally.
Transfer to a serving dish, scatter over the pine kernels and Parmesan and serve.