Mediterranean salad with hummus dressing
Add to favourite + Print Print

Mediterranean salad with hummus dressing

By Ailsa Burt

Liven up your usual salad with roasted courgette, artichokes, chickpeas and feta in a creamy hummus dressing

  • Prep:10 mins
    Cook:15 mins
    plus salting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 386
  • fat 27g
  • saturates 6g
  • carbs 17g
  • sugars 0g
  • fibre 9g
  • protein 13g
  • salt 2.6g

Ingredients

  • 2 courgettes
  • 1 tbsp olive oil
  • 1 tsp dried mixed herbs
  • 100g chargrilled artichokes , roughly chopped
  • ½ cucumber , roughly chopped
  • 400g can chickpeas , drained and rinsed
  • 300g cherry tomatoes , halved
  • 100g pitted olives , roughly chopped
  • 100g feta , crumbled
  • small handful of parsley , finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 lemon , juiced
  • 100g hummus

Method

  1. Trim the courgettes, then cut in half lengthways, so you have two long halves. Score the flesh of the courgettes in a criss-cross. Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 mins. Pat dry then brush with the olive oil and sprinkle over the mixed herbs on the cut side.

  2. Heat a dry frying pan over a medium-high heat. Put the courgettes, scored-side down in the pan and cook for 8-10 mins, until deeply browned. Flip and cook for a further 5 mins until the courgettes are completely soft.

  3. Meanwhile, combine the dressing ingredients in a wide shallow serving bowl and season to taste. Add the remaining ingredients, reserving a little of the parsley, and toss well to combine. Top with the courgettes and sprinkle over the remaining parsley to serve.

Suggested recipes from this collection...