Courgette & Tomato Gratin

A simple dish with seasonal vegetables and pesto


Serves 4 as a side dish

40g pine nuts
Iceberg lettuce
8 radishes, sliced
2 hass avocados
3 tbsp good olive oil
120g cubed pancetta
2 tsp red wine vinegar
1 tbsp dijon mustard

Dry fry the pine nuts in a frying pan, tossing regularly until golden brown. Remove from the pan and set aside.

Break up the lettuce and arrange on four small plates. Halve the avocados, remove the skin and place in slices on the lettuce. Scatter the radish slices on top.

Add one tablespoon of the oil to the pan and fry the pancetta until the fat is crispy. Remove from the heat and transfer the bacon to a bowl, leaving behind the oil.

Add the remaining two tablespoons of oil, the vinegar and mustard to the pan and mix well.

Scatter the pancetta and pine nuts over the lettuce and avocado and drizzle with the warm dressing before serving.

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