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Chargrilled Vegetable and Hummus Salad
Ingredients
Dressing:
1 tub (120g)
hummus
½ cup (125ml)
plain double-cream yoghurt
3 Tbsp (45ml)
olive oil
3 Tbsp (45ml)
lemon juice
Salt
and milled
pepper
1 packet (600g)
PnP roasting vegetables
(butternut, red peppers, baby marrows and red onions)
3 cups (750ml) cooked
barley
Salt
and milled
pepper
Handful
rocket
and
basil
, for serving
Method
Combine
dressing ingredients and set aside.
Cook
vegetables over medium coals until tender and chargrilled.
Toss
vegetables and barley together. Season.
Spoon
over rocket and dollop with dressing.
Garnish
with basil and serve as a side with your choice of meat.
Recipe Source:
PnP Fresh Living
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