For a side that fits the pace of this time of year, I can’t stop grilling vegetables, mainly eggplant and zucchini, tossed with mint, chilli, lemon and toasted pine nuts. An antipasti, a side to any BBQ, or often, to enjoy it with grilled bread for a lovely, light summer lunch. Here I’ve kept it to eggplant with a ball of buffalo mozzarella, and to me, this is perfect eating. When ingredients are that good, you don’t need to do much (a good olive oil is key).