These are the ingredients you need
8 cocktail tomatoes, halved - 1 courgette, cut into 1-cm-thick slices - 2 thick slices off of a cottage loaf, without the crusts - 1 piece of parmesan cheese for slicing into pretty curls - 2 cloves of garlic, grated or very finely diced - ½ red chili pepper, finely diced - small handful of flat-leaf parsley, leaves chopped - 10 tbsp extra virgin olive oil - 2 tbsp white wine vinegar or lemon juice - salt and pepper
Heat the grill pan and preheat the oven to 180°C *. Grill the courgette slices until they show lovely dark stripes. Do not grill them for too long because they need to stay a bit crisp. Allow the courgette slices to cool. Chop up the slices of bread into very small pieces, and mix with 4 tbsp. of olive oil, 1 grated clove of garlic, plus a little salt and pepper. Toast the breadcrumbs in the oven for approx. 6 minutes, until golden brown.
Mix 4 tbsp. of olive oil with the white wine vinegar or lemon juice, the chili pepper, and the second clove of grated garlic in a bowl. Season this with salt en pepper. Marinate the grilled courgette slices in this mixture.
Plate up half of the tomatoes. Place a slice of grilled, marinated courgette on top of each tomato half, and then place the other tomato half on top.
Use the peeler to shave off some pretty parmesan curls and place these on the salad. Sprinkle the whole with toasted breadcrumbs and add a pinch of salt. Drizzle some olive oil over it.
Tip: Lay small tomatoes on their sides when you slice them. The tomato halves will be much prettier for this! For this recipe it is a good idea to cut off small slices from the top and bottom of the tomato, so that they will stay upright.
*When grilling vegetables, make sure the grill pan is always very hot first. Rub some oil onto the grill pan and then grill the vegetables. In this case, it is best to season the vegetables after grilling them.
Recipe by Restaurant Rossio