Layered houmous & griddled vegetable salad

Layered houmous & griddled vegetable salad

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

A healthy, light salad with a houmous base, sumac seasoning and griddled courgette and aubergine

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
269
protein
9g
carbs
20g
fat
17g
saturates
2g
fibre
9g
sugar
13g
salt
1.2g

Ingredients

  • 3 red peppers, halved
  • 3 tbsp olive oil
  • 2 courgettes, thinly sliced lengthways
  • 1 large aubergine, thinly sliced lengthways
  • 8 tbsp houmous
  • juice 1 lemon
  • small garlic clove, crushed
  • 1 tsp sumac
  • 2 large handfuls rocket
  • ciabatta, to serve

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Method

  1. Heat oven to 200C/180C fan/ gas 6. Rub the peppers with a little oil and roast for 30 mins, turning halfway through, until soft and slightly charred. Place in a bowl, cover with cling film and set aside.
  2. Meanwhile, heat a large griddle pan (or two, if you have them, for speed) until hot. Drizzle the courgettes and aubergine with oil, then griddle for a few mins each side until char lines appear. Peel the peppers and discard the seeds. Tear the peppers into thick strips.
  3. Spread the houmous over a serving plate. Mix together the lemon juice and garlic. Toss with the vegetables and half the sumac, then arrange over the houmous. Top with the rocket leaves and sprinkle over the remaining sumac. Serve with ciabatta.

Recipe from Good Food magazine, July 2014

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Comments

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catie74's picture

Easy, and delicious. Great served with BBQ especially lamb. Loved by children and adults from 4yrs +

colettep's picture

I've made this 3 times and it's brilliant. I am not a fan of aubergine but it works very well in this dish. I'm following paleo principles and have paired this with Tuna Steaks and Chicken and it makes a great, nutritionally balanced side.

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