Juicy burgers and succulent chicken drumsticks are often the main attraction at barbecues – but, done properly, summer salads can be just as exciting as a sizzling steak.
Someone keen to encourage us to put salad in the spotlight is Harry Eastwood, who appeared on Channel 4’s ‘Cook Yourself Thin’ and has devoted an entire book to them.
“I feel good if I eat food that I know is fresh, seasonal, delicious and full of nutrients,” says Eastwood.
For this recipe, heat a large frying pan until very hot. Toss the aubergine and courgette cubes in the olive oil until evenly coated. Add them to the hot frying pan and cook over a high heat for five minutes, until the edges have turned a golden colour. You may find that you need to do this stage in two batches.
Tip the hot vegetables into a large bowl with the diced onion, prepared peppers, garlic and anchovies. Season generously with salt and pepper, then cover with cling film. Set aside for 10 minutes.
In the meantime, chop the tomatoes in half and scoop out the seeds and centre with the help of a spoon. Finely chop the flesh, then add to the bowl with the rest of the ingredients.
Finally, squeeze the lemon juice over the salad. Set aside (wrapped in cling film) for an hour to let the flavours mingle and develop.
Scatter the basil leaves over and serve with crusty bread.