grilled vegetable saladServes 4-6


  • 30ml (2tbsp) clear honey 
  • 30ml (2tbsp) balsamic vinegar 
  • 45ml (3tbsp) olive oil
  • 30ml (2tbsp) torn basil leaves (optional) 


  • 100g (4oz) Mozzarella cheese, cubed
  • 450g (1lb) plum tomatoes, chopped 
  • 2 small aubergines 
  • Rock salt and black pepper 
  • Olive oil for drizzling 
  • 1 red pepper 
  • 1 yellow pepper 
  • 225g (8oz) baby or small courgettes


Mix together the dressing ingredients in a large bowl and add Mozzarella and tomatoes. Leave to marinate. 

Meanwhile, thinly slice aubergines, place on a baking sheet, season and drizzle with olive oil. Place under a pre-heated grill until crisp. Repeat, cutting the peppers into chunks and slicing the courgettes lengthways. Add grilled vegetables to Mozzarella and tomato and serve immediately.