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1
Preheat the grill to high and line the grill rack with foil.
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2
Mix together the olive oil and balsamic vinegar, then brush the courgettes with the mixture.
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3
Arrange half of the courgettes on the grill rack and grill for 10 minutes, turning once, until golden in places and softened.
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4
Brush with more of the oil mixture, if necessary.
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5
Repeat with the remaining courgettes, then set aside, covered with foil
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6
Brush the aubergine with the oil mixture and grill in batches for 12 minutes, turning once and brushing with more of the oil mixture, if necessary.
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7
Repeat with the fennel and peppers, grilling them for 5 minutes on each side
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8
While the vegetables are grilling, make the avocado cream.
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9
Cut the avocado in half, remove the stone and scoop the flesh into a blender.
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10
Add the oil, harissa paste, lemon juice, yoghurt and 1 tablespoon water and blend until smooth.
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11
Season with salt and pepper, add more harissa, if desired, and transder to a bowl
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12
Heat a little of the olive oil in a large, non-stick frying pan over a low heat, then wipe with a crumpled piece of kitchen towel to remove any excess.
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13
Add 1 tortilla and cook for about 5 minutes, turning once, until golden and crisp.
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14
Remove from the pan and cut into wedges.
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15
Repeat with the remaining tortillas
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16
To assemble, put a 10cm presentation ring on a serving plate and set aside 4 basil leaves.
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17
Layer the grilled vegetables and mozzarella inside, starting with a slice of aubergine, followed by pepper, basil, mozzarella, courgette, more basil, fennel, more mozzarella and more basil.
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18
Repeat with a second layer, then carefully remove the ring and top the torta with a basil leaf.
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19
Repeat to make 4 tortas.
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20
Drizzle the tortas with oil, sprinkle with black pepper and serve with the avocado cream and tortilla crisps
