Description
A vibrant and healthy layered salad featuring smoky roasted red peppers, charred courgettes and aubergine, fresh rocket, and creamy hummus, all seasoned with lemon, garlic, and sumac. This colorful Mediterranean-inspired dish is perfect as a light lunch or side, served with crusty ciabatta bread.
Ingredients
Scale
Roasted Red Peppers
- 3 red peppers, halved
- 3 tbsp olive oil
Grilled Vegetables
- 2 courgettes, thinly sliced lengthways
- 1 large aubergine, thinly sliced lengthways
- Additional olive oil (for drizzling)
Hummus & Dressing
- 8 tbsp hummus
- Juice of 1 lemon
- 1 small garlic clove, crushed
- 1 tsp sumac
Salad & Serving
- 2 large handfuls rocket
- Ciabatta bread, to serve
Instructions
- Roast the Peppers: Preheat your oven to 200C/180C fan/gas mark 6. Rub the halved red peppers with a little olive oil and place them on a baking tray. Roast for 30 minutes, turning halfway through, until they are soft and slightly charred. Once done, transfer them to a bowl, cover with cling film, and set aside to sweat.
- Grill the Courgettes and Aubergine: While the peppers are roasting, heat a large griddle pan until very hot. Drizzle the courgette and aubergine slices with olive oil, then place them on the griddle. Cook for a few minutes on each side until charred grill marks appear and the vegetables are tender.
- Prepare the Roasted Peppers: Peel the charred peppers and discard their seeds. Tear the pepper flesh into thick strips.
- Mix Dressing and Toss Vegetables: In a small bowl, combine the lemon juice and crushed garlic. Toss this mixture with the grilled courgettes, aubergine, and the roasted pepper strips along with half of the sumac, ensuring the vegetables are well coated.
- Assemble the Salad: Spread the hummus evenly over a serving plate or platter. Arrange the dressed grilled vegetables and roasted peppers over the hummus in a layered fashion. Top with fresh rocket leaves and sprinkle the remaining sumac on top for a tangy finish.
- Serve: Serve the salad accompanied by slices of crusty ciabatta bread for scooping and enjoying this flavorful layered vegetable dish.
Notes
- Peeling the roasted peppers after they have sweated makes it easier to remove the skin and enhances their sweetness.
- If you don’t have a griddle pan, you can grill the courgettes and aubergine slices under a hot oven grill or cook them on a regular frying pan.
- The sumac adds a citrusy tang; if unavailable, a sprinkle of lemon zest can be a good alternative.
- This salad can be served warm or at room temperature.
- For a vegan-friendly option, ensure your hummus contains no dairy or egg ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Layered hummus salad, roasted peppers, grilled aubergine, grilled courgettes, Mediterranean salad, sumac salad, vegetable salad, healthy salad, vegetarian
