Late summer salad

  • serves 2
  • Easy

A fast warm potato salad. Serve for a main-course meal for two or as part of a weekend lunch for more. Serve topped with humous and pitta bread on the side.



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


  • 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.

Nutritional Information

  • Kcals 559
  • Carbs 78.7g
  • Protein 18.8g
  • Fat 16.5g
  • Salt 2.4g
  • Fibre 10.2g