Roast vegetable lasagne salad
	Serves 6 + vegan This salad could in fact be served warm. Just layer the vegetables and lasagne pop it in the oven for a few minutes and then serve it on some dressed leaves. The vegetables I have used are only a suggestion - try it with your favourites.		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	you will need: Extra virgin Olive oil 12 sheets of dried lasagne pasta 12 slices of aubergine 2 large courgettes 6 plum tomatoes A little balsamic vinegar A little honey Some mixed leaves For the vegan pesto 1 small bunch of basil 1 clove of garlic 100g pine nuts Salt and black pepper	Cut the tomatoes in half, place them on a baking tray and drizzle over a little honey and balsamic vinegar. Put the tray low down in a medium oven and roast them for about two hours. Brush the aubergines with olive oil and pan fry them ar griddle them until they are golden on both sides and completely cooked through. Season with a little salt and pepper. Cut the courgettes into slices and do the same. Bring a large pan of water to the boil and cook the lasagne sheets until soft. This will take about ten minutes. You can use fresh egg pasta if you don't want the salad to be vegan. Plunge the pasta into cold water and drain. Brush the pasta with olive oil and lay on a tray or work surface. To make the pesto place all of the ingredients into a food processor and whizz them up. To assemble the salad start with a few scrunched up leaves on the plate and then continue to layer the vegetables and the pesto.
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