Grilled Med Veg Salad with Turmeric Houmous Recipe

Ingredients

2 chillies
2 tbsp cider vinegar
1 tbsp caster sugar
2 courgettes
200g sweet bite peppers
250g cherry tomatoes
2 red onions
1 tbsp ras al hanut
1 lemon
100g watercress
220g turmeric houmous
25g omega seed mix
Naan or pitta breads, to serve

Prep: 15 mins | Cook: 20 mins

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Method

1. Thinly slice the chillies, flicking out the white pith and seeds for less heat. Pop them into a small bowl, then add the cider vinegar, caster sugar and a pinch of salt. Stir well to mix and dissolve the sugar. Set to one side to pickle.

2. Preheat your grill to its highest setting. Line a large baking tray with foil. Trim the courgettes and chop them into small cubes. Halve the cherry tomatoes. Peel and thinly slice the red onions. Tumble them onto the lined baking tray along with the sweet bite peppers.

3. Drizzle 2 tbsp olive oil over the veg and dust over the ras al hanut. Sprinkle over a little salt and pepper and toss together. Slide under the grill for 12-15 mins, turning halfway through, till the veg are soft and beginning to caramelise at the edges.

4. Cut the lemon into wedges. Divide the watercress between four warm plates. Top with the grilled veg. Add a good spoonful of turmeric houmous to each plate. Sprinkle over the seeds and pickled chillies, drizzling over the pickling juices. Serve with warm naan or pitta breads, and a wedge of lemon on the side to squeeze over.

5. Love Your Leftovers
The griled veg will keep for up to 3 days in the fridge in airtight tubs. Divide the veg between tubs and seal. They are best eaten cold and this salad makes a great packed lunch.