2 Heat a non-stick grill pan. Place zucchini halves cut sides down on pan and grill over low heat until tender and browned in spots, 10-12 minutes. Season with salt and pepper and let cool for 10-12 minutes.
3 Meanwhile, rinse tomatoes, wipe dry, cut out stems and cut into slices.
4 Remove tough stems from arugula, then rinse and spin dry.
5 Brush the tahini over the cooled zucchini halves. Top with arugula and tomato slices and serve, sprinkled with sea salt.