10 Minutes

aubergine, 1
courgettes, 2
olive oil, 2 tbsp
balsamic vinegar, 1 tbsp
a pinch salt
rocket and salad leaves, a handful
olives, a handful
carrot, 1
dried fruits of your choice


Wash the peppers, remove the seeds and filaments; so slice them into thin stripes. Wash the courgettes, carrots and aubergines and using by a mandolin or a knife slice them thinly (about 4 mm thick). Heat a griddle pan until very hot then lay the vegetables and cook them for about 2 mins each side. Put all the peppers in a plastic bag for 10 minutes whilst they are still hot. If you don’t like the skins, you will then be able to peel them easily. Wash the salad leaves and arrange them on the plate with the chargrilled vegetables and the olives. Dress the salad with the olive oil, the vinegar and salt and drizzle some nuts. Pinenuts, pumpkin seeds or walnuts are ideal.

Thanks to:My Little Italian Kitchen