Layered hummus & griddled vegetable salad

Layered hummus & griddled vegetable salad

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(2 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

A healthy, light salad with a hummus 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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  • 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



    The courgette is a variety of cucurbit, 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 hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • juice 1 lemon



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

  • 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


  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 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.

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Comments, questions and tips

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