- 200g (7oz) baby carrots
- 200g (7oz) baby courgettes
- 2 Ramiro peppers, cut in half lengthways and deseeded
- 200g (7oz) aubergines, cut into 2cm (¾in) long batons
- 4tbsp olive oil
- 6 sheets of fresh, ready-to-cook lasagne, cut into 1cm (½in) wide, long strips
- 2 x 80g bags of lamb’s lettuce
- for the dressing
- 1tsp Dijon mustard
- 1tbsp tarragon vinegar
- ½tsp caster sugar
- 2tbsp olive oil
- 3tbsp groundnut oil
- 25g (1oz) hazelnuts, peeled
Preheat the oven to 220 C, 200 C (fan oven), 425 F, gas 7. Put the vegetables in a roasting tin and drizzle over 2 tbsp of the oil, season and mix well. Roast for 25 to 30 minutes, stirring now and again, until the vegetables are soft. Keep warm.
Meanwhile, cook the lasagne in a pan of boiling, salted water for 10 to 12 minutes. Refresh under cold, running water and drain well, then drizzle over 2 tbsp oil to stop the pasta sticking together. Keep covered at room temperature.
For the dressing, in a bowl, mix together the mustard, vinegar, caster sugar, salt and ground black pepper. (Add the salt, pepper and sugar at the start so they dissolve.) Gradually add the olive oil and groundnut oil together in a thin stream.
Roast the hazelnuts on a baking sheet in the oven for 2 minutes or until evenly browned, then chop roughly.
Arrange the vegetables and the pasta on four plates. Add the hazelnuts to the dressing and spoon a little over the pasta and vegetables. To serve, tip the lamb’s lettuce into a bowl, add a little dressing and seasoning, if required, mix well and pile evenly on top of the vegetables and pasta.