A colourful summer dish packed with crab, pasta and a delicious selection of vegetables
Cook the pasta according to the instructions, drain and leave to cool.
Slice the courgettes and aubergine into strips. Deseed and cut the peppers into large slices.
Brush the vegetables with some olive oil and grill, turning regularly until chargrilled and cooked. Leave the veg to cool, then roughly chop.
Make the dressing by combining all the ingredients and whisking together. Season to taste.
Put the cooked pasta, veg and tomatoes into a bowl and coat with the dressing. Mix well and arrange on a serving platter.
Spoon over the crab meat and garnish with the fresh herbs and a squeeze of lemon juice.