Ingredients

• 1 onion, peeled and finely chopped
• 2 courgettes, trimmed and diced
• 2 Tblsp olive oil
• 1 yellow and red pepper, grilled and peeled
• ½ cup fresh baby broad beans (optional)
• tsp minced garlic
• 400 gram can diced tomatoes
• 12 slices blanched asparagus, halved (optional)
• 2 Tblsp chopped anchovies
• 1 Tblsp chopped sage
• salt and pepper to season

Pesto Dressing (optional)

• 1 cup your favourite vinaigrette
• 2 Tblsp basil pesto

Method

1. Cook the onion and courgettes in the oil for 2-3 minutes to soften. Add the diced peppers, broad beans and garlic and cook over a moderate heat for 5 minutes until very fragrant.
2. Add the tomatoes, asparagus, anchovies and sage and season with pepper and salt.

Pesto Dressing

1. Mix the vinaigrette and basil pesto together well.