Summer ratatouille salad

Serves 4-5

  • 2 romano peppers

  • 1 aubergine, sliced into long strips

  • 400 g baby courgettes with flowers, sliced, flowers left whole

  • Olive oil

  • 90 g tinned tomatoes

  • 1 tbsp sherry vinegar

  • 400 g tomatoes, ideally a mixture of cherry and heritage, smaller ones halved, larger ones sliced

  • 2 handfuls of mixed herbs, such as basil, chives or parsley, left whole, plus extra chives snipped into 2cm lengths

  • 1 handful of mizuna leaves

Recipe by Andy Harris



1. Heat a griddle pan until searingly hot. Grill the peppers on both sides until blackened, then transfer to a bowl and cover with clingfilm. On the same pan, grill the aubergine and half the courgettes and their flowers till slightly charred; transfer to a bowl, season, and drizzle with oil.



2. Carefully take the seared peppers from the bowl and peel off the skin. Tear into strips and combine with the aubergines and courgettes. Scrunch the tinned tomatoes in your hands and add to the bowl. Pour in the sherry vinegar and drizzle over a little extra oil if desired. Mix well.



3. In another bowl, combine the remaining uncooked courgettes with the fresh tomatoes, herbs and mizuna. Season and drizzle with olive oil. Serve the two salads together with grilled lamb or goat's cheese.

Nutritional Information

Summer ratatouille salad

The perfect summer salad

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With freshly picked tomatoes, courgette flowers and herbs, this is the perfect summer side – or just add grilled lamb or goat’s cheese to make it the main event
Serves 4-5
35m
Super easy
Method

Recipe by Andy Harris

1. Heat a griddle pan until searingly hot. Grill the peppers on both sides until blackened, then transfer to a bowl and cover with clingfilm. On the same pan, grill the aubergine and half the courgettes and their flowers till slightly charred; transfer to a bowl, season, and drizzle with oil.

2. Carefully take the seared peppers from the bowl and peel off the skin. Tear into strips and combine with the aubergines and courgettes. Scrunch the tinned tomatoes in your hands and add to the bowl. Pour in the sherry vinegar and drizzle over a little extra oil if desired. Mix well.

3. In another bowl, combine the remaining uncooked courgettes with the fresh tomatoes, herbs and mizuna. Season and drizzle with olive oil. Serve the two salads together with grilled lamb or goat's cheese.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 125 6%
  • Carbs 10.4g 4%
  • Sugar 9.6g 11%
  • Fat 6.3g 9%
  • Saturates 1.1g 6%
  • Protein 4.1g 9%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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