1 zucchini, sliced
1 red capsicum, cut into pieces
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
- 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.
- 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.