A healthy vegan salad recipe with a hummus base, lemony sumac seasoning and charred zucchini and eggplant. Ideal for a light lunch or Middle Eastern side dish.
3 red capsicums, halved
2 ½ tbsp olive oil
2 zucchini, thinly sliced lengthways
1 large eggplant, thinly sliced lengthways
⅓ cup hummus
juice 1 lemon
1 small garlic clove, crushed
1 tsp sumac
2 large handfuls rocket
ciabatta, to serve
- Heat oven to 200C/180C fan. Rub the capsicums with a little oil and roast for 30 mins, turning halfway through, until soft and slightly charred. Place in a bowl, cover with cling film and set aside.
- Meanwhile, heat a large grilled pan (or two, if you have them, for speed) until hot. Drizzle the zucchinis and eggplant with oil, then chargrill for a few mins each side until char lines appear. Peel the capsicums and discard the seeds. Tear the capsicums into thick strips.
- Spread the hummus over a serving plate. Mix together the lemon juice and garlic. Toss with the vegetables and half the sumac, then arrange over the hummus. Top with the rocket leaves and sprinkle over the remaining sumac. Serve with ciabatta.