Red Pepper & Courgette Salad (vegan)

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This simple pepper and courgette salad is packed full of fresh basil, which gives it a really summery taste. It works well served with barbecued foods and can even be used as a panini filling or served over pasta.

• 1 large courgette (zucchini), thinly sliced 
• 2 red bell or pointed peppers
• 1 tbsp fresh, chopped basil
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tbsp pine nuts, lightly toasted

Heat the grill (broiler) on it's highest setting. 

When hot, place the peppers under the grill and cook for around 10 minutes, turning occasionally, until charred all over. 

Once blackened, remove peppers from the heat and place in a bowl. Cover the bowl with cling film and set aside. 

Meanwhile heat a large frying pan.

Cut the courgette in half widthways, then slice each half thinly - I used a mandoline slicer.

Fry the courgettes in a little of the olive oil, until softened and lightly browned (you might need to do this in 2 or 3 batches). Once cooked place in a bowl.

Once the peppers are cool enough to handle, peel away the charred skin; Then cut open the peppers and pull out the core and the seeds.

Slice each pepper into about 8 pieces and place in the bowl with the courgettes.

To make the dressing, finely chop the basil, add the remaining olive oil and the vinegar, mix well and season with black pepper.

Pour over the courgettes and peppers and mix gently to coat.

Toast the pine nuts either under the grill or in a hot, dry pan, until lightly browned and then sprinkle them on top of the salad.

Serve warm or cold.

Alternatives: Use ready-skinned red peppers in brine to save time.
Make into a lasagne filling or pasta sauce by adding a tin of chopped tomatoes and a crushed clove of garlic to the cooked vegetables.