Ingredients
- FOR DRESSING
- 1 lemon, whole (zest and juice of 1 lemon)
- 1 tablespoon honey (clear honey)
- Hummus (from the 200 gram tub used in the salad, 2 tablespoom)
- FOR SALAD
- 140 grams soy beans (frozen, or peas)
- 200 grams hummus
- 2 red capsicums (or a mix or colours) finely chopped
- 150 grams cucumber (1/2 cucumber, finely chopped)
- 200 grams cherry tomatoes (quartered)
- Basil (1 small pack)
- 2 carrots, peeled and grated (large carrots)
- 3 tablespoons pumpkin seeds (optional)
How to Make
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Step 1: First make the dressing by putting the ingredients in a jam jar with 1 tablespoon water and then screw on the lid and shake well and set aside.
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Step 2: Bring a small pot of water to the boil and add the beans or peas and cook for one minute or until tender and drain and run under cold water until cool.
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Step 3: Divide the remaining hummus between six large jam jars and top with the drained soya beans or peas, capsicums, cucumber, tomatoes, basil leaves, carrots and pumpkin seed, if using.
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Step 4: Screw on the lids and chill until needed - will keep in the fridge for 24 hours.
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Step 5: When read to serve, pass around the jars and let everyone pour over a little of the dressing.
We hope you enjoy this recipe!
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