Preheat oven to 180°C (fan-forced).
Trim the ends of 3 zucchini and cut diagonally into 2cm-thick lengths.
Place zucchini in a bowl along with the red onion and season with 50ml olive oil, black pepper and salt.
Transfer to a lined baking tray, and roast until cooked and slightly golden.
In the meantime, tear up the slices of bread and toss in 50ml olive oil, salt and pepper; roast until golden brown and set aside, they will get crunchy as they cool down.
Add 2 cups of hot water to frozen peas, just enough to cover, and set aside for 2-3 mins.
Peel the remaining zucchini into ribbons and combine them with chopped mint and parsley in a large bowl.
Drain the peas and add to the bowl with the zucchini ribbons and herbs. Add the roasted vegetables and lightly toss them in the bowl; let the juices from the baking tray coat the raw ingredients.
Place the warm salad on a serving dish, toss the bread pieces through and place pockets of Persian feta over the salad, and sprinkle with Everything Bagel Blend to finish.
