Try our August Recipe of The Month, a delicious Summer Salad of Mereworth Tomatoes, Vegan Pesto, Grilled Aubergine, and Courgette Ribbons.
Serves: 3-4 people
Prep and cooking time: 3o minutes
Ingredients: 
1 x aubergine
1 x courgette
300g Mereworth tomatoes, mixed colours and sizes
1 bunch Mereworth basil
1 x Hungry Guest Vegan basil pesto
1 x Hungry Guest garlic and rosemary oil
20g x toasted pine nuts
Olive oil
Directions:
For the croutons:
- Cut the bread into large dice and coat with olive oil and salt.
- Bake in the oven at 180 degrees C for approximately 15 minutes, until golden and crisp.
For the aubergine:
- Cut the top from the aubergine and then cut thin slices.
- Salt generously and allow to sit for 15 minutes to remove some of the moisture.
- Coat with the Hungry Guest garlic and rosemary oil, and then grill well on both sides.
- Place into a bowl and finish with finely sliced basil.
For the courgette ribbons:
- Wash, and top and tail the courgette.
- Cut very thin slices of courgette length ways.
- Season with salt, a drizzle of olive oil, and roughly chopped toasted pinenuts.
For the tomatoes:
- Wash and slice the tomatoes approximately half a centimetre thick.
- Season well with salt, pepper, and drizzle with olive oil.
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