Grilled vegetable salad

Method

1. Put the tomatoes, green peppers and aubergine on a barbecue or oil lightly and place under the grill or on a gas hob (see tip). Cook them, turning occasionally, until the veg are charred and have pretty much collapsed.
2. Put the vegetables in a bowl, cover with cling film and leave to sweat for 10 minutes – it will then be easier to peel off the skins.
3. Core and deseed the peppers, discarding the stalks. Take off most of the tomato and aubergine skins; if some black bits remain, don’t worry as they will add a beautiful smoky flavour. Roughly chop all the grilled vegetables.
4. Mix the chopped vegetables with the garlic and red onion, then add a splash of the oil. Season well with salt and pepper, then stir through the herbs and some lemon juice to taste. Serve with crusty bread.

A recipe from Mamushka by Olia Hercules (£25; Mitchell Beazley).