- 3 red peppers, halved
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgettes, thinly sliced lengthways
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 large aubergine, thinly sliced lengthways
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 8 tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- juice 1 lemon
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
This wine-coloured ground spice is one of the most useful but least known and most…
- 2 large handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- ciabatta, to serve
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.
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.
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.