Made for sharing: Grilled vegetables with green goddess sauce 

Vegetables cooked over an open flame are a simple delight, but you don’t really need a barbecue for this recipe – you can achieve the same effect by using a smoking-hot cast-iron griddle pan. The key is to not flip the vegetables too often. They’ll take on beautiful char marks and even taste a little smoky. Use any vegetables you like; you’ll need about 450g in total.

SERVES 4-6

225g padrón peppers

3 courgettes or small summer squash, sliced lengthways into 2.5cm wedges

2 tbsp extra virgin olive oil

½ tsp fine sea salt

¼ tsp freshly ground black pepper

flatbread-style crackers, to serve

GREEN GODDESS SAUCE

15g flat-leaf parsley leaves

15g basil leaves

1 tbsp tarragon leaves

1 tbsp chopped chives

2 anchovy fillets, rinsed

2 tbsp lemon juice

¼ tsp fine sea salt

160g crème fraîche

• Make the green goddess sauce. Use a food processor to blend the parsley, basil, tarragon, chives, anchovies, lemon juice and salt until very finely chopped. Transfer the herb mixture to a bowl and stir in the crème fraîche. Taste and season with plenty of pepper and more salt if needed. Cover and store in the refrigerator until ready to serve (it will keep for up to 3 days).
• Heat a barbecue or cast-iron griddle pan over medium-high heat for 5 minutes. While it heats up, drizzle the peppers and courgettes or squash with the olive oil, and season them with the salt and pepper. Working in batches so as not to crowd the pan, place the vegetables on the griddle and cook, without stirring, until browned on the bottom side. Flip and cook on the other side until browned and just tender. This should take about 10 minutes in total.
• To assemble, spread the green goddess sauce across a large serving platter and arrange the grilled vegetables on top. Serve the flatbread crackers on the side.