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Roasted Bell Peppers Salad With Hummus And Fresh Herb Dressing

Yields6 ServingsTotal Time40 mins

A warm salad with soft, roasted bell peppers, briny capers, basil and hummus

Eat Red Bell Peppers For Vitamin C

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
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 Fat 17.2g23%
Total Carbohydrate 16.8g7%
Protein 4.2g

* 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.