Description
This vibrant Layered Hummus & Griddled Vegetable Salad is a delightful Mediterranean-inspired dish, featuring smoky roasted red peppers, chargrilled courgettes and aubergine, layered over creamy hummus with a zesty lemon and garlic dressing, finished with a sprinkle of sumac and fresh rocket. Perfect for a light lunch or as a flavorful side served with crusty ciabatta.
Ingredients
Scale
Vegetables
- 3 red peppers, halved
- 2 courgettes, thinly sliced lengthways
- 1 large aubergine, thinly sliced lengthways
- 2 large handfuls rocket
Additional Ingredients
- 3 tbsp olive oil
- 8 tbsp houmous
- Juice of 1 lemon
- 1 small garlic clove, crushed
- 1 tsp sumac
- Ciabatta, to serve
Instructions
- Roast the peppers: Preheat your oven to 200°C (180°C 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 the peppers are soft and slightly charred. Remove from the oven, place in a bowl, cover with cling film to steam, and set aside.
- Griddle the courgettes and aubergine: While the peppers roast, heat a large griddle pan over high heat until very hot. Drizzle the courgette and aubergine slices with olive oil, then griddle each side for a few minutes until pronounced char lines appear and the vegetables are tender.
- Prepare the peppers: Once slightly cooled, peel the roasted peppers and discard the seeds. Tear them into thick strips for layering.
- Make the lemon and garlic dressing: In a small bowl, mix together the lemon juice and crushed garlic to form a fresh, tangy dressing.
- Assemble the salad: Spread the hummus evenly over a large serving plate. Toss the griddled courgettes, aubergine, and torn roasted peppers with the lemon and garlic dressing and half of the sumac. Arrange the dressed vegetables over the hummus layer.
- Finish and serve: Top the layered salad with fresh rocket leaves and sprinkle the remaining sumac on top. Serve with slices of crusty ciabatta to enjoy alongside.
Notes
- Covering the peppers with cling film right after roasting helps loosen the skins, making them easier to peel.
- If you don’t have sumac, a sprinkle of smoked paprika or a little lemon zest can add a similar tangy flavor.
- For a vegan option, ensure your hummus does not contain any dairy ingredients.
- This salad can be served warm or at room temperature, making it a versatile dish for any season.
- Griddling the vegetables on two pans simultaneously can speed up the cooking process.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Griddling
- Cuisine: Mediterranean
Keywords: layered hummus salad, griddled vegetables, roasted peppers, Mediterranean salad, vegetarian dish, healthy lunch, ciabatta side
