HUMMUS SALAD
Ingredients
Salad:
2 handfuls corn salad
1 packaging “Z Gruntu Dobre” premium hummus with nigella
1 yellow courgette
8 dried tomatoes
1 pointed pepper
1/2 mango fruit
1 teaspoon nigella
salt
rapeseed oil
Dressing:
4-5 tablespoons rapeseed oil
1 clove garlic
1 teaspoon honey
1 tablespoon white wine vinegar
salt, freshly ground pepper
Preparation
- Crush garlic in a press then mix with the remaining dressing ingredients until homogeneous. Cut the courgette (using a sharp knife or vegetable peeler) lengthways into thin slices. Then brush them with a little oil and sprinkle with a little salt. Fry on a grill pan until the brown strips appear. Place the grilled slices on a paper towel-covered board and set aside to cool.
- Spread the courgette slices with hummus and cumin and roll them up (depending on the width of the roll, you can divide it in half - be sure to use a very sharp knife). Cut tomatoes into strips. Peel the mango. Chop the flesh into bars or cubes. Remove the core form the pepper and cut it into slices.
- On a platter, alternate between the lamb's lettuce, courgette rolls with hummus, peppers, sun-dried tomatoes and mango. Pour dressing and sprinkle with nigella.
