Roasted Summer Vegetable Salad with a Chilli & Rosemary Dressing

Serves 4-6

FOR THE DRESSING:
1 Sprig of fresh rosemary leaves, finely chopped
1 Red chilli, deseeded and finely chopped
1 Clove garlic, peeled and finely chopped
120ml Rapeseed oil
55ml Balsamic vinegar
1 tbsp Runny Lincolnshire honey
Sea salt and black pepper

FOR THE SALAD:
4 tbsp Rapeseed oil
2 Courgettes, cut lengthways into 2mm thick slices
2 Red peppers, deseeded and cut into large chunks
2 Yellow peppers, deseeded and cut into large chunks
2 Red onions, peeled and sliced
1 Bunch of spring onions, trimmed and cut in half
200g Small broccoli florets
Sea salt and black pepper

Prepare the dressing by mixing all of the ingredients together in a bowl and season to taste. For the salad, heat a heavy based frying pan or griddle pan with half the rapeseed oil and sear the courgettes on both sides until well charred and slightly soft. Remove from the pan and place in a bowl to cool then repeat with the red onion, red and yellow peppers and then again with the broccoli and spring onions. Season the vegetables as you cook them and add the rest of the oil to the pan as you need it.

Leave the vegetables to cool, then toss the cooked vegetables with a little of the dressing and season to taste with sea salt and black pepper.

Transfer to a salad bowl and drizzle with the remaining dressing, garnish with a spring of fresh rosemary. Ideally served with BBQ meats on a sunny evening!