1 large red onion, sliced to match the size of the bell pepper strips
3 Tbsp olive oil
Salt and pepper
Salad
5 cups baby spinach
4 Tbsp capers
¼ cup roughly chopped basil
4 Tbsp pine nuts, dry toasted (no oil), until golden
Dressing
½ cup cooked, drained chickpeas
1 garlic clove, finely chopped or grated with a microplane
1 Tbsp tahini paste
Juice of 1 lemon
2 Tbsp olive oil
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the bell peppers and onion onto the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies until they’re very soft, leave to cool until warm
4
In a large salad bowl, combine the bell peppers, onion, spinach, capers, basil and pine nuts
5
In a small food processor or blender, combine all of the dressing ingredients until completely smooth, taste and add more seasoning as required
6
Before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
6 servings
Serving size
Amount per serving
Calories235
% Daily Value *
Total Fat17.2g23%
Total Carbohydrate16.8g7%
Protein4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Roasted peppers and onion
5 red bell peppers, thinly slices
1 large red onion, sliced to match the size of the bell pepper strips
3 Tbsp olive oil
Salt and pepper
Salad
5 cups baby spinach
4 Tbsp capers
¼ cup roughly chopped basil
4 Tbsp pine nuts, dry toasted (no oil), until golden
Dressing
½ cup cooked, drained chickpeas
1 garlic clove, finely chopped or grated with a microplane
1 Tbsp tahini paste
Juice of 1 lemon
2 Tbsp olive oil
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the bell peppers and onion onto the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies until they’re very soft, leave to cool until warm
4
In a large salad bowl, combine the bell peppers, onion, spinach, capers, basil and pine nuts
5
In a small food processor or blender, combine all of the dressing ingredients until completely smooth, taste and add more seasoning as required
6
Before serving, pour the dressing over the salad and toss to combine
Notes
Roasted Bell Peppers Salad With Hummus And Fresh Herb Dressing
