Grilled Bread Salad with Broccoli Rabe and Summer Squash

INGREDIENTS

• 1 cup mayonnaise (full fat)
• extra virgin olive oil and fresh lemon juice, to taste
• 1 tsp cumin seed
• 1 tsp Aleppo pepper (1/2 tsp of red pepper flakes can be substituted)
• 1 large bunch broccoli rabe -- thick, tough lower ends of stalks removed. Split lengthwise any stalks that are more than ½” thick. (Young, tender broccoli can be substituted, prepped same way as broccoli rabe)
• 1 T kosher salt
• ½ cup olive oil
• 2 garlic cloves, mashed into a paste
• 4 slices from the center of a loaf of crusty bread (ciabatta or sourdough works well), cut into 1/2" slices
• olive oil for brushing grill grate
• 1/4 cup extra virgin olive oil for brushing bread
• Zest and juice (about ¼ cup) from 2 lemons
• 2 or 3 mixed summer squash (about 1.5 lbs), cut into ½” thick rounds (I used a mix of zucchini and yellow squash)
• 1 tsp Spanish smoked paprika
• handful of torn basil and mint for garnish
• ¼ cup of toasted pine nuts or toasted, chopped almonds