Late summer salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
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.
