Roasted Mediterranean Vegetables and Parmesan Soufflés with
Baby Leaf and Walnut Salad
For the sauffles
2 peppers (red and yellow)
1 aubergine
2 courgettes
2tbsp olive oil
Pinch of salt and pepper
300 ml double cream
5 tbsp grated parmesan
2 large eggs, beaten
3 – 4 milled linseed or regular breadcrumbs
For the salad
1 tbsp olive oil
1 tsp red wine vinegar
A touch of mustard
2 handfuls of baby leaf
1 tbsp chopped walnuts
• Preheat the oven to 200C/fan 180C/gas 6.
• Lightly whisk together the double cream, 3
tablespoons of the parmesan and the eggs. Pour
• Deseed the peppers, cut them into chunks put mixture over the vegetables.
them in a large mixing bowl. Do the same with
the aubergine and courgettes, and add them to • Mix milled linseed or breadcrumbs with
the bowl. Drizzle the vegetables with olive oil, the remaining 2 tablespoons of parmesan and
season with salt and pepper, and toss together. sprinkle over the top. Bake for 30 – 35 minutes
Roast for 35 – 40 minutes until softened and until lightly golden and set.
tinged brown.
• To make salad dressing, whisk together the oil,
• Remove from the oven and reduce the vinegar, mustard and some seasoning. Toss baby
temperature to 180C/fan 160C/gas 4.
leaf and walnuts in the dressing and serve with
the soufflés.
• Tip the roasted vegetables into four individual
shallow baking dishes or one big one.