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Warm Roasted Allotment Salad with Hummus

Warm Roasted Allotment Salad with Hummus

Serves 4-6 

After a long day of gardening, we can’t think of anything better than throwing all our harvest veg on the BBQ, relaxing in our favourite armchair with an iced cold drink. A mixture of sweet flavours and crunchy textures, this salad is perfect to enjoy after a hard day’s gardening. Paired beautifully with a rich, creamy homemade hummus and charred flatbread to sweep the plate, leaving no area untouched

Ingredients

  • 100g butter, at room temperature   
  • 1 clove garlic, crushed   
  • 1 tbsp garam masala   
  • Zest & juice 1 lemon   
  • 1 small pointed cabbage, quartered   
  • 8 radishes  
  • 6 baby carrots   
  • 1 fennel bulb, cut into thick slices   
  • 1 courgette, cut into bitesize chunks   
  • 2 tbsp olive oil   
  • 400g hummus  
  • 1 tbsp fresh dill, roughly chopped  
  • Crusty bread or flatbreads to serve   

Method

  1. Preheat the oven to 200C/180C fan. In a small bowl, mix together the butter, garlic, garam masala, lemon zest and season with salt and pepper. Arrange the vegetables in a large baking tray in a single layer and rub the butter mix over them with your hands. Drizzle over the olive oil and bake for 45 minutes until the veg are soft and starting to char.  

 

  1. Spread the hummus in a swoosh motion in the centre of a serving dish. Arrange the roasted vegetables in the middle, pour over the buttery juices from the pan, scatter over the dill and squeeze over the juice from the zested lemon. Serve immediately with crusty bread or flatbreads