Chargrilled summer vegetables

METHOD
Slice the aubergine and sprinkle some salt on both sides. Leave for 1 hour or more.

Slice the courgettes and asparagus, place in a bowl with the oil, chopped garlic and marjorarm, season with salt and set aside to marinate for 1 hour.

Cut the 3-4 sides of the peppers, peel the shallots, bring a pot of water to boil and add the peppers and shallots. Cook for 3-4 minutes, drain and add to the courgette bowl.

To make the puree, melt the butter in a deep base pan, add the leeks and chopped chillis and cook for 2 minutes on medium heat. Add the garlic and the peas, cook for 1 minute and wet with the warm stock. As soon as it comes to the boil, pass the contents in a blender and blend to fine puree, season and set aside.

Wash the aubergines and pat dry. Heat up a griddle on medium heat and chargrill all the vegetables on both sides starting with the aubergines and finishing with the tomatoes.

This dish can be served warm or cold.

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