Late summer salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 2 potatoes
- 1 courgettesliced
- 1 red peppercut into pieces
- olive oil
- 2 tomatoesseeds scooped out and flesh cut into segments
- a handful parsleychopped
- a handful basilchopped
- smoky or red pepper houmous6 tbsp
- 2 pitta breadto serve
Nutrition: per serving
- kcal559
- fat16.5g
- saturates0g
- carbs78.7g
- sugars0g
- fibre10.2g
- protein18.8g
- salt2.4g
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.
