Categories: BBQ, June

Ingredients

• 4 medium courgettes, thickly sliced
• 3 red peppers, halved, deseeded and cut into wide strips
• vegetable oil, for tossing
• 2 punnets baby plum tomatoes, halved
• 1 bag rocket leaves
• 1 small bag baby spinach leaves
• 6 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• pinch of sugar

Directions

1. Put the courgettes and peppers into a large bowl and drizzle with a little vegetable oil. Season well and toss to coat. Barbecue over a direct heat (or cook in a hot griddle pan) for 8-10 minutes, turning once. Transfer to a large bowl and set aside to cool.

2. Meanwhile, make the dressing by whisking the oil, vinegar, mustard and sugar together with plenty of seasoning.

3. Add the tomatoes, rocket and spinach to the bowl with the vegetables and toss well. Drizzle with the dressing and toss well again.

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