The BBC Good Food logo
Layered hummus & griddled vegetable salad

Layered hummus & griddled vegetable salad

By
Rating: 4 out of 5.2 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal269
fat17g
saturates2g
carbs20g
sugars13g
fibre9g
protein9g
salt1.2g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content