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Roasted Houmous Vegetable and Baby Kale Salad

Gina Narramore

Gina Narramore




1 red pepper, diced

1 aubergine, cut into 2cm pieces

1 courgette, cut into 2cm pieces

1 tbsp olive oil

400g cannellini beans, drained and rinsed 

½ x 25g pack parsley, chopped

100g red pepper houmous

juice  ½ lemon

85g baby kale

  • Preheat the oven to 200ºC, gas mark 6.
  • Toss the pepper, aubergine and courgette with the oil and spread onto a baking tray, season and roast for 15 minutes.
  • Cool slightly and toss in the beans and half the parsley.
  • Mix the houmous with the lemon juice.
  • Toss the vegetables into the baby kale and place on a serving plate.
  • Drizzle over the houmous dressing and sprinkle with the remaining chopped parsley

Recipe taken from Waitrose



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