Roast Pink Beef Tomato & Mediterranean Veg Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Top, tail, then chop the courgette[s] into bite-sized pieces

Trim the green stalks off the aubergine[s] and chop into bite-sized pieces

Add the chopped vegetables to a baking tray with a very generous drizzle of olive oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and tender – these are your roasted vegetables 

Tip: Remove the tray halfway and give everything another good mix up!

While the vegetables are roasting, remove the green stalk[s] from the pink beef tomato[es]

Slice the pink beef tomato[es] in half, horizontally

Add the tomato halves to one side of a baking tray with a drizzle of olive oil and a pinch of salt and pepper and put the tray in the oven for 15-20 min or until softened

While the tomatoes are in the oven, peel the garlic and chop it roughly

Grate the cheddar cheese

Add the basil, chopped garlic, grated cheese and flaked almonds to a food processor

Add 3 tbsp [6 tbsp] olive oil and 3 tbsp [6 tbsp] cold water and whizz until a smooth paste has formed – this is your homemade cheddar pesto

Rip the ciabatta[s] into large bite-sized pieces

Once the tomatoes have been cooking for 10 min, add the ripped ciabatta to the other side of the tray and drizzle them with olive oil

Return the tray to the oven for 5 min or until the croutons are beginning to crisp

Meanwhile, combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Wash and drain the seasonal salad