Late summer salad
Published: December 19, 2014 at 2:33 PM
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serves 2
Easy
Total time: 20 mins
0 reviews
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A fast warm potato salad. Serve for a main-course meal for two or as part of a weekend lunch for more. Serve topped with humous and pitta bread on the side.
Vegetarian
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Ingredients
Nutrition
-
2 potatoes
-
1 courgette
sliced
-
1 red pepper
cut into pieces
-
olive oil
-
2 tomatoes
seeds scooped out and flesh cut into segments
-
a handful parsley
chopped
-
a handful basil
chopped
-
smoky or red pepper houmous
6 tbsp
-
2 pitta bread
to serve
Nutrition: per serving
- kcal559
- fat16.5g
- saturates0g
- carbs78.7g
- sugars0g
- fibre10.2g
- protein18.8g
- salt2.4g
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Method
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step 1
Peel and chop the potatoes, then boil them for about 8 minutes, or until tender. Drain well. Meanwhile, fry the courgette and pepper 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.
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step 2
Mix the houmous with a little oil and a splash of water and spoon it in dollops over the salad. Serve with the toasted pitta.
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