Healthy, tasty and easy, this roasted vegetable salad is great for summer dinners. Perfect with grilled pitta bread.
- 2 red peppers
- 4 medium courgettes
- 1tbsp extra virgin olive oil, plus extra for serving
- 100g (3½oz) green beans, blanched for 3-4 mins
- 2 medium tomatoes, quartered, deseeded and cut into strips
- Freshly ground black pepper
- 1 lemon, cut into wedges
- For the pitta crisps:
- 3 pitta breads, split in half, and each half cut into 3 triangles
- 1tbsp olive oil
- ½-1tsp each sea salt and fennel seeds
Set the grill to hot. Quarter and deseed the peppers, and put them, skin-side up, on a sturdy baking sheet. Grill until skin starts to blacken, then put them into a polybag for 10 mins to cool to make it easier to remove the skin. 2. Meanwhile, cut each courgette lengthways into 5 thin slices. Arrange on the baking sheet and brush with a little oil. Grill until browned on one side, turn them, brush with more oil and grill on the other side. Set aside on a plate. 3. To make the pitta crisps, arrange the pitta-bread triangles, cut-side up, on a clean baking sheet. Brush with oil and sprinkle with sea salt and fennel seeds. Grill for 3-5 mins until browned. 4. Meanwhile, peel the cooled peppers and cut them into strips. Arrange the courgette slices, then the strips of pepper, then the green beans, on individual plates then add the tomato strips. Season with pepper and drizzle with oil. Serve with pitta crisps and lemon wedges.
Top tip for making Green and red salad stack
If you prefer, the crisps can be cooked in the oven at 200°C (gas mark 6) for 8-10 mins.