- 2 tbsp olive oil.
- Grill pan
- A few bowls
- Griddle pan or frying pan
Preheat your grill to its highest setting. Halve and deesed the pepper. Place on a grill pan skin side up. Grill for 10 mins until the skin in blackened. Leave to cool, then peel off the skin.
Slice your aubergine into thin rounds. Slice your courgette into thin long ribbons. Pop all the veggies into a bowl and drizzle in 1 tbsp olive oil. Toss to coat.
Heat a griddle or frying pan until smoking hot. Place all the veggies, on the pan until charred and soft. You will need to do this in batches. Slice the skinned peppers in to 6 pieces.
Peel and grate half the garlic clove. Pop into a bowl with 1 tbsp red wine vinegar. Mix well. Add the griddled veg and grilled pepper. Mix well and set to one side to absorb the flavours.
Chop half the basil. Zest the lemon. Tip the ewes cheese into a bowl. Mix with the lemon zest and basil. Lay out the salami. Spoon a small dollop into the centre of each. Add a couple of rocket leaves. Roll up into a 'cigar'.
Drain and rinse the beans. Place into a bowl. Grate in the remaining garlic. Squeeze in the juice of the lemon. Halve the tomatoes and mix through. Season. Fold through the remaining rocket.
Arrange the veg and cigars on to a board or platter, leaving the tomato & bean salad in the bowl. Scatter over the olives and the remaining basil leaves.