Lamb's lettuce salad with hummus, beetroot, aubergine and basil-walnut dressing

Ingredients (Serves: 2)

• Lamb's lettuce120 g
• Hummus100 g
• Cooked beetroot160 g
• Frozen peas100 g
• Eggplant240 g
• Red onion60 g
• Chickpeas (can, drained)180 g
• Pumpkin seeds16 g
• White wine vinegar30 g
• Fresh basil16 g
• Walnuts, chopped24 g
• Garlic4 g
• Lemon20 g
• Olive oil28 g

Method

1. 1

   Slice the red onion thinly and leave it in the vinegar with a pinch of salt for 15 minutes to pickle.

2. 2

   Slice the aubergine, brush it with a little of the oil and grill it in a hot pan for 4 minutes on each side. Pour boiling water over the peas, leave for 2 minutes and drain.

3. 3

   Blend the basil, walnuts, garlic, lemon juice, the rest of the oil and a splash of water in a blender until you have a pesto-style dressing without cheese. Season with salt.

4. 4

   Arrange the lamb's lettuce on a plate with spoonfuls of hummus, the sliced beetroot, the aubergine, the peas, the chickpeas and the pickled onion, spoon over the dressing and sprinkle with the pumpkin seeds.

Nutrition per serving

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