Jamie Magazine
By Andy Harris
35 mins
Super easy
serves 4
About the recipe
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
Recipe From
Ingredients
2 Romano peppers
1 aubergine
400g baby courgettes with flowers
olive oil
90g tinned plum tomatoes
1 tablespoon sherry vinegar
400g 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
Method
- 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.
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