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TOMATO AND ROASTED PEPPER SALAD
Serves 3 people
Cooking time 30–45 minutes
vegan, (optional) gluten-free
This vegan salad is a summertime favourite in ARKET cafés. Starring sweet, juicy tomatoes that are at their best this time of the year, it is packed with vitamins and minerals.
The hearty hummus base, tahini-flavoured legumes and roasted bell peppers make for a satisfying meal, yet the salad is light enough to serve on a hot day. Our fresh tomato dressing adds a finishing zing and will pair beautifully with other seasonal salads and grilled dishes. Try the salad at home or enjoy it on a summer-loving picnic with family and friends. To make it gluten-free, skip the croutons or replace them with a gluten-free alternative.
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 3tbsp capers 1 bunch of parsley leaves, chopped 1tbsp tahini 1–2tbsp Japanese soy sauce/gluten-free soy sauce 1tbsp Dijon mustard 2tbsp apple cider vinegar 50ml olive oil
Croutons from 3 bread slices (optional)
Basil leaves for garnish
Salt and pepper to taste
Tomato and roasted pepper salad
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.
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.
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.
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.
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SEASONAL COOKING WITH MARTIN BERG
Proudly presenting a new collection of simple, plant-based recipes by our Head Chef, Martin Berg. The recipes journey through the different seasons of the year, celebrating natural ingredients and a mindful way of food preparation.
The recipes are extracted from our second and first cookbook and emphasises traditional methods and healthy, ethically produced ingredients while consciously combining local recipes with influences from around the world. These recipes are our invitation to embrace seasonal vegetarian cooking and choose natural flavours for a way of eating that promotes our health and the wellbeing of the planet.
The grid is an essential element of our visual identity. It represents the notion of the archive and is used to organise and display information ranging from the names of plants to fabric weights and different types of materials used in our collections. These nine squares symbolise the separate parts that together form our world, and they are also the areas where we strive to make a difference.