Tomato and roasted pepper salad

• 200g hummus (use your favourite recipe or try ARKET’s yellow pea hummus)  

   

• 125g vegan mayonnaise  

   

• 250g salad mix (romaine and rocket)  

   

• 425g mixed heirloom tomatoes  

   

• 1 cucumber  

   

• 3 roasted red bell peppers (with juice)  

   

• 250g cooked/canned legumes mix (use your favourite beans/lentils)  

   

• 45g pickled red onion  

   

• 3 tbsp capers  

   

• 1 bunch of parsley leaves, chopped  

   

• 1 tbsp tahini  

   

• 1–2 tbsp Japanese soy sauce or gluten-free soy sauce  

   

• 1 tbsp Dijon mustard  

   

• 2 tbsp apple cider vinegar  

   

• 50ml olive oil  

   

• Croutons from 3 bread slices (optional)  

   

• Basil leaves for garnish  

   

• Lemon zest  

   

• Salt and pepper to taste

1. Preheat the oven to 170°C. Cut the bell peppers in half and remove the green top, white membrane and seeds.

Cut the peppers into chunky bite-sized pieces. Transfer to a tray and sprinkle some salt, black pepper and olive oil (you can also use garlic-flavoured oil).

Roast in the oven at 170°C for 20–30 mins until tender with a bit of colour. Let it cool on the tray.

2. Prepare the legumes dressing by mixing 125g vegan mayonnaise with 1tbsp tahini and 1-2tbsp soy sauce.

Add chopped parsley leaves and black pepper to taste. The dressing should be creamy but runny enough to easily mix with the legumes – if needed, thin out with water to get the right texture.

Using a spoon, gently combine the dressing with your choice of cooked/canned legumes (250g) and set aside. If you have any dressing over, you can store it in the fridge for about 1 week.

3. For the tomato dressing, cut 125g tomatoes into quarters and mix them in a blender with 1tbsp Dijon mustard and 2tbsp apple cider vinegar until completely pureed.

Continue blending while slowly adding 50ml olive oil and a pinch of salt until emulsified. You can store this dressing in the fridge for about 3 days.

4. Rinse the salad mix, cut romaine into strips, and the remaining tomatoes and cucumber into chunks.

In a bowl, spread the hummus to create a hearty base. Assemble the dish by adding the salad mix, tahini legumes, chopped vegetables, pickled onion and croutons.

Top with capers, basil leaves and a touch of lemon zest.

Finish the creation with a generous drizzle of tomato dressing, freshly ground pepper and a pinch of salt.