Mediterranean salad with hummus dressing
A vibrant salad featuring roasted courgette, artichokes, chickpeas, and feta cheese served with a creamy hummus dressing. This gluten-free dish is perfect for a light lunch or dinner.
Ingredienser
- 2 courgettes
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
- 100 g chargrilled artichokes roughly chopped
- 0.5 cucumber roughly chopped
- 400 g can chickpeas drained and rinsed
- 300 g cherry tomatoes halved
- 100 g pitted olives roughly chopped
- 100 g feta crumbled
- small handful of parsley finely chopped
- 2 tbsp extra virgin olive oil
- 1 lemon juiced
- 100 g hummus
Gör så här
Trim the courgettes, then cut in half lengthways to create two long halves.
Score the flesh of the courgettes in a criss-cross pattern.
Sprinkle a large pinch of salt over the cut side of the courgettes and set aside for 10 minutes.
Pat the courgettes dry, then brush with olive oil and sprinkle over the mixed herbs on the cut side.
Heat a dry frying pan over a medium-high heat.
Place the courgettes scored-side down in the pan and cook for 8-10 minutes until deeply browned.
Flip the courgettes and cook for a further 5 minutes until completely soft.
Meanwhile, combine the dressing ingredients (olive oil, lemon juice, and hummus) in a wide shallow serving bowl and season to taste.
Add the artichokes, cucumber, chickpeas, tomatoes, olives, feta, and most of the parsley to the bowl, reserving a little parsley.
Toss the salad ingredients well to combine.
Top with the roasted courgettes and sprinkle over the remaining parsley to serve.