Ingredients

The following ingredients have 4 Servings
  • 2 romano peppers
  • 1 aubergine
  • 400 g baby courgettes with flowers
  • olive oil
  • 90 g tinned plum tomatoes
  • 1 tablespoon sherry vinegar
  • 400 g ripe tomatoes ideally a mixture of cherry and heritage
  • 2 handfuls of fresh mixed herbs such as basil, chives or parsley
  • 1 handful of mizuna leaves

Instruction

  • Heat a griddle pan until searingly hot. Grill the peppers on both sides until blackened, then transfer to a bowl and cover with clingfilm.
  • Slice the aubergine and half the courgettes into long strips – if you have any courgette flowers leave them whole. Using the same pan, grill the aubergine, courgettes and their flowers (if using) until slightly charred; transfer to a bowl, season, and drizzle with oil.
  • Carefully peel the skin from the seared peppers and tear them into strips. Add to the bowl with the aubergines and courgettes.
  • Scrunch the tinned tomatoes in your hands and add to the bowl. Drizzle in the sherry vinegar and a little extra oil if desired. Mix well.
  • Halve or slice the fresh tomatoes and chop most of the herbs, leaving a few leaves whole. Slice the remaining uncooked courgettes into rounds and toss in a separate bowl with the fresh tomatoes, herbs and mizuna. Season and drizzle with olive oil. Serve the two salad bowls together with grilled lamb or goat’s cheese.