Mixed Veg Salad with Spinach Noodles and Red Pepper Hummus
Ingredients
- 1 cup spinach noodles
- 1/2 cup cauliflower
- 1/2 cup broccoli
- 1 sweetcorn
- 1/2 beetroot
- 1 large aubergine
- 2 cups micro leaves
- 2 tablespoons olive oil
- Kimchi to serve
- Onion flakes for sprinkling
Hummus components
- 1 large red bell pepper
- 1 medium aubergine
- 1/4 cup tahini
- 1 plus 2 tablespoons olive oil
- 1 clove garlic
- Juice of one lemon
- 1 tablespoon Egyptian dukkah
- 1/2 teaspoon chilli powder
- Salt to taste
Preparation
Heat oven to 200°C.
Drizzle vegetables with olive oil and season well.
Place aubergine on parchment-lined baking tray and roast for 30-40 minutes until golden.
When aubergine has 15 minutes left, add beetroot, corn, broccoli, cauliflower, and spinach noodles to the tray and continue roasting.
Remove from oven.
Cut corn off the cob.
Arrange micro leaves and noodles on separate sides of a serving bowl.
Top with vegetables, kimchi, and onion flakes.
Drizzle with olive oil and lemon juice, and serve with hummus.
Hummus making
Heat oven to 200°C.
Drizzle pepper and aubergine with 1 tablespoon olive oil and roast until golden and pepper blackens.
Allow to cool.
Place in food processor with remaining ingredients and blend.
Blend to desired consistency, such as chunky or smooth.
