1. Heat chargrill pan or plate. Grill greens and spring onion (no oil) until charred but still retaining some bite.
  2. Cut greens into bite sized pieces and place in a large bowl.
  3. Meanwhile, into a pot of boiling salted water, add pasta and cook according to packet directions and add to bowl with the greens.
  4. Add olives, olive oil, lemon zest and juice and season with salt and pepper before tossing to combine.
  5. Transfer to a serving platter and sprinkle with crumbled feta and mixed nuts & seeds.