- 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
|Values shown are approximate.|
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
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
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
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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