Jamie Oliver

Summer ratatouille salad

The perfect summer salad

Thanks for voting. Why not leave a comment
Rate
(13)

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%
  • Sugar
    9.6g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

Save 40% on a year's subscription with our special offer

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Recipe by Andy Harris

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.

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.

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

View Comments

Jamie's world