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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.

Servings

4 portions

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

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.

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