1 tbsp extra-virgin olive oil, plus extra for brushing
100g baby arugula leaves
1 red pepper, halved and deseeded
2 zucchini, sliced on the diagonal
For the dressing
1 tbsp garlic infused oil
2 tbsp olive oil
juice ½ lemon
1 tbsp chopped parsley
Torn bail leaves - to taste
1 tsp sherry vinegar
Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black.
Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
Heat a griddle pan until hot. Brush the zucchini with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
To make the dressing, simply whisk all of the ingredients together.
Add the rest of the ingredients to a bowl with the dressing. Add the lemon juice and seasoning and gently toss everything together.
Recipe adapted from: Good Food