This colourful summer salad provides a double hit of sweet roasted capsicums. Vary the vegetables used according to what is in season.

Method

To roast the capsicums, cut in half and place skin side up in a roasting tray. Grill at 200°C for 10 minutes or until skin blisters and blackens. Place in a bowl and cover. Allow peppers to cool. Peel away skin and cut into thin strips.

Peel potatoes, pumpkin and kumara and cut into 2 cm chunks. Toss with onion wedges, olive oil and sprinkle with salt. Roast vegetables at 180°C for 30 minutes. While still warm, add the roasted red capsicum and toss through the Lisa’s Chargrilled Capsicum Hummus to lightly coat vegetables. Serve salad warm.

Ingredients

• 3 red capsicum, roasted and cut into strips
• 2 potatoes
• ¼ butternut pumpkin
• 1 kumara
• 2 red onions cut into eighths
• 3 tbsp olive oil
• 2 tsp salt
• 2 stems fresh rosemary
• 1 pottle LISA’S Grilled Capsicum Hummus