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Ingredients

  • 2 potatoes
  • 1 courgette, sliced
  • 1 red pepper, cut into pieces
  • olive oil
  • 2 tomatoes, seeds scooped out and flesh cut into segments
  • a handful parsley, chopped
  • a handful basil, chopped
  • smoky or red pepper houmous, 6 tbsp
  • 2 pitta bread, to serve

Method

  • STEP 1

    Peel and chop the potatoes, then boil them for about 8 minutes, or until tender. Drain well. Meanwhile, fry the courgette and pepper in a little olive oil until browned around the edges and tender. Tip into a bowl, add the potatoes, tomato, parsley and basil, toss together and season well.

  • STEP 2

    Mix the houmous with a little oil and a splash of water and spoon it in dollops over the salad. Serve with the toasted pitta.

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