2 romano peppers
1 aubergine, sliced into long strips
400 g baby courgettes with flowers, sliced, flowers left whole
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
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.
Summer ratatouille saladThis recipe by Andy Harris from Jamieoliver magazine