Tortilla bowl Italian salad
- Servings:
- 4
- Preparation time:
- 10 mins
- Cooking time:
- 20 mins
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
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 392 | 21 | 3.4 | .56 | 36 | 8.9 | 7.6 |
Method
Step 1
Brush four 1 litre ovenproof bowls with oil. Brush one side of each wrap with oil and press into one of the bowls, oil side up to form a bowl shape. Repeat with remaining wraps. Place the bowls in the oven for 15 minutes. Remove the tortillas from the bowls and place on a baking tray and return to the oven to a further 3 minutes or until golden and crispy. Remove and allow to cool
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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