FOR 2 PEOPLE
1 red onion
½ cup cherry tomatoes
6 sundried tomatoes, halved
1 cup rucola
1 cup basil leaves, plus a few for decoration
2 tbsp almonds, roasted
1 tbsp balsamic vinegar
2 tbsp pine nuts, roasted
½ cup parmesan, in flakes
Salt and pepper
Cut the courgette and eggplant into 1 cm thick slices diagonally and brush both sides with a little olive oil. Cook on a griddle pan until both sides have grill stripes.
Heat the oven to 200 °C. Cut the red onion into wedges and place on a baking sheet. Sprinkle with olive oil and place in the oven for 30 minutes. Add the cherry tomatoes and grill for another 5 minutes. Leave to cool slightly.
Place the basil, almonds, balsamic vinegar, ½ of the parmesan, and 4 tablespoons of olive oil in a blender and blend until smooth. Season with salt and black pepper.
Divide the grilled vegetables over 2 plates and sprinkle with the pesto dressing. Garnish with the sundried tomatoes, rucola, other half of the parmesan flakes, basil leaves and the pine nuts.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN.
FOOD STYLING: YORINDE SLEEGERS