Cutting the courgette and aubergine lengthways gives you lots of surface area to get nice and charred, with fewer pieces to turn on the grill, says Elly Curshen
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Cook the pasta according to pack instructions. Drain, toss with the pesto and 1 tbsp oil, then set aside to cool. Cover and chill until needed.
Preheat the barbecue or griddle. In a small bowl, combine the remaining 2 tbsp oil and dried herbs. Season. Put the vegetables in a roasting tin and pour over the herb mixture. Toss the vegetables to coat everything evenly.
Chargrill the vegetables, in batches if necessary, until marked and charred on all sides, about 10-15 minutes. Ensure you cook the courgette well, to avoid a watery salad.
Cut the grilled courgette, aubergine and pepper into bitesized chunks. Pull the ‘petals’ of red onion apart. Fold the vegetables gently through the pasta. When ready to serve, stir in the rocket or spinach.
Place the salad on a serving platter and finely grate over the lemon zest. Season with sea salt flakes and black pepper, then scatter with the pine nuts and Parmigiano Reggiano, if using. Serve immediately.
You can make this salad with a jar of pesto rather than a tub of fresh if you like, but if you do this you will need the Parmesan on top, to serve. Try griddling the vegetables for 10-12 minutes, turning occasionally, if you don’t want to heat up the barbecue.
Typical values per serving when made using specific products in recipe
Energy | 2,314kJ/ 555kcals |
|---|---|
Fat | 32g |
Saturated Fat | 4.5g |
Carbohydrates | 49g |
Sugars | 8g |
Fibre | 6.3g |
Protein | 14g |
Salt | 0.4g |
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