I’m obsessed with this salad at the moment, the combination of the sweet roasted vegetables, with crunchy shredded lettuce and a creamy hummus dressing, is really sensational! One of my all-time favourite sandwich combinations is roasted vegetables and hummus, so making these flavours into a fresh salad was always going to be awesome. This hummus dressing is such a winner, I could literally drink a cup of it, it’s that delicious. I’m such a hummus fiend so it’s great to have this flavour running through the whole salad instead of just a dollop on the side!
This is such an easy meal to make, really satisfying and really sweet and comforting. This is my go-to salad when I’m after a light meal, that makes me feel great!
The Ingredients
2 baby gem lettuce
1 avocado, cubed
2 red pepper
1 yellow pepper
1 red onion
1 courgette
a dozen cherry tomatoes
2 sweet potatoes, pealed and cubed (optional)
Dressing:
1 tbsp hummus
2 tbsp olive oil
Juice 1 lemon
1 tsp tamari
2 tsp maple syrup
Method
Preheat the oven to 190 degrees Celcius.
Start by chopping the red pepper, yellow pepper, red onion and courgettes into medium-sized chunks, and chop the tomatoes in half. (If using sweet potatoes, prepare now). Place on a roasting tray, drizzle with olive oil and a pinch of salt and roast for around 45 minutes.
Meanwhile, shred the baby gem lettuce chopping finely from the end, and place into a bowl.
Make the dressing by mixing all ingredients together until smooth.
When the vegetables are well-roasting place in the salad bowl with the shaved lettuce and the hummus dressing, toss well and serve topped with avocado.
