Layered houmous & griddled vegetable salad

Layered houmous & griddled vegetable salad

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(2 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
A healthy, light salad with a houmous base, sumac seasoning and griddled courgette and aubergine

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal269
  • fat17g
  • saturates2g
  • carbs20g
  • sugars13g
  • fibre9g
  • protein9g
  • salt1.2g
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Ingredients

  • 3 red peppers, halved
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 courgettes, thinly sliced lengthways
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 large aubergine, thinly sliced lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 tbsp houmous
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small garlic clove, crushed
  • 1 tsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • 2 large handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • ciabatta, to serve

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.

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Comments, questions and tips

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catie74
28th Jul, 2014
Easy, and delicious. Great served with BBQ especially lamb. Loved by children and adults from 4yrs +
colettep
28th Jul, 2014
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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