Jamie Oliver

Summer ratatouille salad

The perfect summer salad

Summer ratatouille salad

Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    125
    6%
  • Fat
    6.3g
    9%
  • Saturates
    1.1g
    6%
  • Protein
    4.1g
    9%
  • Carbs
    10.4g
    4%
  • Sugars
    9.6g
    11%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

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Ingredients

  • 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
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Method

  1. Recipe by Andy Harris
  2. 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.
  3. 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.
  4. 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.

Tip

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Nutrition per serving
  • Calories
    125
    6%
  • Fat
    6.3g
    9%
  • Saturates
    1.1g
    6%
  • Protein
    4.1g
    9%
  • Carbs
    10.4g
    4%
  • Sugars
    9.6g
    11%

Of an adult's reference intake