Houmous & grid­dled veg­etable salad


Serves 4 Prep 15 mins Cook 45 mins £1.26 a por­tion 269 kcals, 17g fat, 2g sat. fat, 13g sugar 3 red pep­pers, halved 3 tbsp olive oil 2 courgettes, thinly sliced

length­ways 1 large aubergine, thinly

sliced length­ways 8 tbsp houmous juice 1 lemon small gar­lic clove, crushed 1 tsp sumac 2 large hand­fuls rocket cia­batta, to serve

1 Heat oven to 200C/180C fan/ gas 6. Rub the red pep­pers with a lit­tle olive oil and roast for about 30 mins, turn­ing half­way through, un­til soft and slightly charred. Place in a bowl, cover Ü Ì V } w > ` ÃiÌ >Ã `i°

2 Mean­while, heat a large grid­dle pan un­til hot. Driz­zle the courgettes and aubergine with oil. Grid­dle for a few mins each side un­til char lines ap­pear. Peel the pep­pers, dis­card the seeds and tear into strips.

3 Spread the houmous over a plate. Mix to­gether the lemon and gar­lic. Toss with the veg and half the sumac, then add to the houmous. Top with rocket and sumac. Serve with cia­batta.

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