Tortilla bowl Italian salad
Served in a wholemeal tortilla which provides over a third of the fibre in this dish, this colourful salad looks impressive but is ready in just a few minutes. Fibre never looked, or tasted, so good.
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Servings
4 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 392 | 21 | 3.4 | .56 | 36 | 8.9 | 7.6 |
Method
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Step 1
Served in a wholemeal tortilla which provides over a third of the fibre in this dish, this colourful salad looks impressive but is ready in just a few minutes. Fibre never looked, or tasted, so good.
Step 2
Meanwhile, slice the courgettes lengthways into thin ribbons using a vegetable peeler, place in a large bowl, cover with clingfilm and microwave on high for 1½ minutes until just tender. Thinly slice the aubergine and place in another large bowl, add the asparagus and pepper, toss in 2 tbsp oil and season well.
Step 3
Heat a griddle or large frying pan and cook all the vegetables except the courgette, in batches for 2-3 minutes or until soft and slightly charred, return to the bowl and add the reserved courgette and toasted hazelnuts.
Step 4
Whisk remaining oil with the vinegar and tapenade and toss into the vegetables before spooning into the tortilla bowls. Garnish with basil leaves and serve.
