Last Night’s Dinner: Italian grilled vegetable salad

Thursday 28 April

A very simple thing this, made mainly because we had some globe artichokes, courgettes and an aubergine delivered to us in our weekly box of veg.

I’m lying ever so slightly, however, by calling it a grilled vegetable salad because in this instance we roasted the veg. Char-grilling would be better, but a barbecue isn’t possible here at ETP Towers at the moment. Whichever way you choose to cook – and sweeten up – the courgettes, aubergine and some peppers, the idea is to combine them with artichoke hearts, cherry tomatoes and mozzarella like a big platter of vegetarian antipasti. Rocket and some torn basil leaves makes it a salad – perfect for a lemon and olive oil dressing. You could also add olives and maybe even some capers.

Last Night’s Dinner: Thai salad

Friday 22 April

…yesterday’s lunch, actually. Ella made a Thai salad with some lovely Asian baby salad leaves, shredded white cabbage and Chinese leaf, pepper, herbs and chilli. The salad is pepped up with a dressing made with lime and lemongrass. Love it – and eating al fresco on the balcony is always a winner.