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Late summer salad

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 hummus and pitta bread on the side. - by Chantal Walsh
  • 05 Feb 2016
Late summer salad
Cook: 20 Minutes - easy - Serves 2 - Vegetarian - Vegan - nut-free - dairy-free - egg-free - pregnancy-safe
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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 hummus and pitta bread on the side.

Ingredients

2 potatoes

1 zucchini, sliced

1 red capsicum, cut into pieces

olive oil

2 tomatoes, seeds scooped out and flesh cut into segments

1 handful parsley, chopped

1 handful basil, chopped

6 tbsp roasted red capsicum hummus or regular hummus

2 pitta bread, toasted, to serve

Method

  1. Peel and chop the potatoes, then boil them for about 8 minutes, or until tender. Drain well. Meanwhile, fry the zucchini and capsicum 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.
  2. Mix the hummus with a little oil and a splash of water and spoon it in dollops over the salad. Serve with the toasted pitta.

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