The perfect summer salad 


  • 2 sweet peppers

  • 1 eggplant, sliced into long strips

  • 3 cups chopped zucchini

  • Olive oil

  • 3/4 cup canned  tomatoes 

  • 1 tbsp sherry vinegar

  • 3 cups 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.