Name: Layered hummus & griddled vegetable salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 red peppers halved; 3 tbsp olive oil; 2 courgettes thinly sliced lengthways; 1 large aubergine thinly sliced lengthways; 8 tbsp hummus; juice 1 lemon; small garlic clove crushed; 1 tsp sumac; 2 large handfuls rocket; ciabatta to serve

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Layered hummus & griddled vegetable salad

Layered hummus & griddled vegetable salad

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.2 ratingsRate

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

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

3 red peppers

halved
3 tbsp olive oil
2 courgettes

thinly sliced lengthways
1 large aubergine

thinly sliced lengthways
8 tbsp hummus
juice 1 lemon
small garlic clove

crushed
1 tsp sumac
2 large handfuls rocket
ciabatta

to serve

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Nutrition: per serving

kcal269

low
fat17g
saturates2g
carbs20g
sugars13g
fibre9g
protein9g
salt1.2g

Method

step 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.
step 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.
step 3

Spread the hummus over a serving plate. Mix together the lemon juice and garlic. Toss with the vegetables and half the sumac, then arrange over the hummus. 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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A star rating of 4 out of 5.2 ratings

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