If you want to prepare this summer salad in advance - make the dressing and pour it into a serving bowl, then put all the ingredients on top and only toss it together when you want to eat.
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
- For the dressing
- 6 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- Pinch of sugar
Method
- 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 for 8-10 minutes, turning once (or cook for 8-10 minutes on a hot griddle pan, turning once). Transfer to a large bowl and set aside to cool.
- 2. Meanwhile, make the dressing by whisking all the ingredients 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.
Nutritional info
Per serving: 205kcals, 17.5g fat (2.5g saturated), 3.1g protein, 8.9g carbs, 8.6g sugar, 0.1g salt