My goodness it’s been hot in London these past few days. I hope you’re all enjoying the weather and are inspired to create delicious light suppers to enjoy al fresco. These chargrilled vegetables with pesto, dill and feta works really well on the BBQ too. You can pretty much use any veggies, we used courgette, red pepper, aubergine and asparagus. We griddled them with a little oil until tender, crumbled over some feta cheese, and garnished with sprigs of dill, mint and chive. The dressing is a classic pesto – perfect for drizzling over or dipping.
Recipe and food stying – Rob Morris
Props and Photography – Me