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Summer ratatouille salad
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Total Time:
35 minutes
Summer side dish featuring ripe tomatoes, courgette flowers, and herbs; pair with grilled lamb or goat's cheese for a delightful main course.
Ingredients:
  • 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
Instructions:
  • 1. Preheat a griddle pan until very hot. Grill the peppers until charred on both sides, then transfer to a bowl and cover with clingfilm. 2. Cut the aubergine and half the courgettes into long strips. Grill them in the pan until slightly charred. Transfer to a bowl, season, and drizzle with oil. 3. Peel the skin off the peppers and tear them into strips. Add them to the bowl with aubergines and courgettes. 4. Crush the tinned tomatoes with your hands and add them to the bowl. Drizzle with sherry vinegar and extra oil if desired. Mix well. 5. Halve or slice the fresh tomatoes, chop most of the herbs, and leave a few leaves whole. 6. Slice the remaining courgettes into rounds and toss with the fresh tomatoes, herbs, and mizuna in a separate bowl. Season and drizzle with olive oil. 7. Serve the two salad bowls with grilled lamb or goat’s cheese.

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