Ratatouille Salad from Seasonal Salads by Fi Buchanan

Ingredients

• 1 quantity Balsamic Reduction
• sea salt and freshly ground black pepper
• 400 g sweet cherry tomatoes
• 1 tsp chilli flakes (optional)
• 4 cloves garlic, sliced thinly
• 1 red pepper, deseeded and cut into wide strips
• 1 courgette, sliced on the bias
• 1 red onion, cut into eighths
• 50 g pine nuts, toasted
• 5 g picked rosemary leaves
• 3 tbsp extra virgin olive oil
• 1 medium aubergine, sliced into rounds
• 25 g picked basil leaves
• 5 g picked thyme leaves