Instructions

1. Using a vegetable peeler, cut the courgette into long, thin strips.
2. Cut the bell pepper in half, discard the seeds, then cut it in half again.
3. Cut the onion into 1 cm rings (leave the skin on).
4. Heat a griddle pan over medium heat.
5. Rub or brush the veggies with the oil then put the pepper slices, onion rings and the garlic cloves (with skin on) in the pan. Cook until lightly charred then turn them over. Cook until soft and charred, then transfer them to a plate.
6. Oil the pan again, if needed, then griddle the courgette slices on both sides until charred. This should only take 4 -5 minutes, then transfer them to the plate.
7. Meanwhile, remove the skins of the grilled vegetables and slice the bell pepper into strips. Squeeze out the garlic flesh from its skin - it should be mushy.
8. In a small bowl mix the oil, vinegar, maple syrup and lemon juice, then add the mushed garlic flesh and season with salt and pepper. Combine well, then taste and adjust it to your liking.
9. Scatter the rocket leaves in two bowls (or onto one platter), then arrange the griddled veggies on top. Add the cooking jus to the dressing and pour over the salad.
10. Serve luke warm.